Creamy Mushroom Risotto
Creamy risotto made with arborio rice, white wine, mushrooms, onions, and hearty chicken stock.
When I’m not drinking wine, I love to cook with it. The perfect wine pairing will enhance the flavor of any dish- especially this mushroom risotto. This mushroom risotto starts off with sauteed onions, scallions, or shallots, and mushrooms seasoned with fresh garlic, salt, and pepper. When cooking the rice, it is important to toast the rice before adding any liquid. I do this by adding butter or oil to a large, deep skillet. Once the butter is melted, I add arborio rice (which is used for risotto) and cook until golden brown. Then, my favorite part is next. We get to add up to a cup of wine depending on the amount of rice. I used a Sauvignon Blanc by De La Rougerie. If you aren’t able to find this brand, I suggest using any Sauvignon, Pinot Grigio, or unoaked Chardonnay. If you’re feeling frisky, I like to add freshly grated Parmesan to the top for extra creaminess.
The best part about this dish is that it can be made easily into a vegan meal. Substitute the required broth for vegetable broth and use vegan parmesan cheese to add creaminess.
What You Need:
4 tbsp Olive Oil
12 to 15 ounces Mushrooms, I like portobello mushrooms
3 tbsp Fresh Garlic, minced
1/2 cup Yellow Onion, peeled and chopped
1 1/2 cup Arborio Rice
1/2 to 3/4 cup White Wine, Sauvignon or Pinot Grigio, or more chicken broth
3 to 4 cups Warmed Broth, chicken or vegetable
1/4 cup Fresh Parsley, finely chopped, never dried
What to Do:
Heat 2 tbsp of oil in a pan over medium heat. Add garlic and mushrooms and cook for up to 6 minutes or until soft. Remove from heat and set aside. You will add them to the finished rice. This is also a great time to warm your broth. I like to simmer mine in a saucepan until I'm ready to use it.
Add the remaining oil and onions to a saucepan and cook until they are tender. Add rice to the pan with cooked onions and cook until the rice has lightly browned. Be sure to stir occasionally as it browns. This shouldn't take more than 6 minutes.
Add wine and cook until it has evaporated. It is important to continue stirring the rice while the wine is being absorbed.
Add 1/2 cup of the warmed broth one at a time and stir until it is absorbed. The idea is to let the rice absorb the liquids slowly in order to successfully cook. Repeat this process until you've finished all of the broth or your rice is soft to your preference. This should take 20 to 23 minutes.
Add and stir in mushrooms and garlic cooked earlier. Don't forget to add any extra juices from the mushrooms, we want all of the flavors!
Top with chopped parsley and Parmesan cheese if you'd like. Serve warm and don't forget to share your pics with me on Instagram! @elle.thefoodie