Mushroom Risotto
A rich, creamy mushroom risotto with arborio rice, white wine, parmesan and a generous amount of mixed mushrooms. The classic Italian comfort dish — worth the 30 minutes of stirring.
Prep
10m
Cook
30m
Diff.
Med
Serves
3
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Ingredients
Rice, red, unenriched, dry, raw
1½ cups arborio rice
Garlic, raw
2 cloves
Butter, stick, unsalted
3 tablespoons
Oil, olive, extra virgin
1 tablespoon
Mushrooms, brown, italian, or crimini, raw
mixed mushrooms, sliced
Squash, summer, yellow, includes skin, raw
1 medium, finely diced
Soup, vegetable with beef broth, canned, condensed
5 cups, kept warm
Cheese, parmesan, grated, refrigerated
½ cup
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Instructions
Heat the stock in a separate saucepan and keep it on a low simmer.
Heat butter and oil in a wide, heavy pot over medium heat. Add the onion and cook for 5 minutes until softened.
Add the garlic and mushrooms. Cook for 5–6 minutes until the mushrooms are golden.
Add the arborio rice and stir for 1–2 minutes until the grains look translucent at the edges.
Pour in the wine and stir until absorbed.
Add the hot stock one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes 18–22 minutes.
When the rice is tender and creamy, remove from heat.
Stir in the parmesan and remaining butter. Season to taste.
Serve immediately with extra parmesan and fresh parsley.
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