Easy Mushroom Risotto Recipe & Risotto Beginner Tips

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Don’t be intimidated by risotto! This creamy, flavorful side dish always steals the show at dinner and after one serving, you will be adding it into your dinner rotation, too. 

Easy Mushroom Risotto Recipe & Risotto Beginner Tips

We love going out to eat and trying new restaurants. One of our favorite dishes is a flavorful risotto. For the last few years, we have been making it at home, which is totally worth it. 

Is risotto hard to make?

Not at all! At first, it may appear complicated, but once you get the process you will see that it isn’t difficult at all. Risotto is hands-on though and needs constant attention (with frequent stirring), so it’s important to plan ahead and coordinate the accompanying dishes. 

What rice to use for risotto?

The best rice for risotto is Arborio. This short-grain rice is what really makes the dish. Be sure not to rinse the rice, as you want to keep the starches to help make the dish thick and creamy. 

Easy Mushroom Risotto Recipe

Easy Mushroom Risotto Recipe & Risotto Beginner Tips

Ingredients:

  • 4 cups chicken broth
  • 7 tablespoons butter, divided (3-2-2)
  • 2 tablespoons oil, divided (1-1)
  • 1 teaspoon minced garlic
  • 1/2 cup white onions, diced
  • 1 pound white mushrooms, sliced
  • 1 cup Arborio rice
  • 1/2 cup white cooking wine
  • salt & pepper, to taste
  • 1/2 cup shredded parmesan cheese

Instructions:

Heat chicken broth on medium heat in a small saucepan.

Easy Mushroom Risotto Recipe & Risotto Beginner Tips

While the broth is heating up, add 3 tablespoons butter, 1 tablespoon olive oil, mushrooms, garlic, and onions to a saute pan.

On medium heat, saute, stirring frequently. When the onions are translucent and mushrooms are brown & tender, remove them from the pan & set them aside.

Easy Mushroom Risotto Recipe & Risotto Beginner Tips

In the same pan, add 2 tablespoons butter, 1 tablespoon oil, and 1 cup rice. Lightly toast on medium heat (not brown).

Add white cooking wine and reduce slightly and simmer on low, frequently stirring. As the wine is absorbing, you should be deglazing or scraping the brown bits from the pan. When most of the liquid is absorbed, add about 1 cup of hot chicken broth with a ladle.

Easy Mushroom Risotto Recipe & Risotto Beginner Tips

Tip: run the side of my spoon across the bottom of the pan to see if most of the liquid is absorbed. If the rice stays separated for a moment, it is about ready for more liquid. 

Stir frequently until most of the liquid is again absorbed. Add another cup-ish of broth and repeat the process until you have used all four cups of broth and the liquid has become absorbed. 

Easy Mushroom Risotto Recipe & Risotto Beginner Tips

When adding the last cup of broth, add the sauteed mushroom/onion mixture to the rice. Continue to stir frequently. 

Easy Mushroom Risotto Recipe & Risotto Beginner Tips

When the last of the liquid is absorbed, add 2 tablespoons of butter and 1/2 cup parmesan cheese. Mix until the cheese has melted.

Salt and pepper, to taste.

Easy Mushroom Risotto Recipe & Risotto Beginner Tips

Serve immediately, garnishing with parsley and shredded parmesan cheese.

Easy Mushroom Risotto Recipe & Risotto Beginner Tips

If there are any leftovers,  risotto can be refrigerated for 2-3 days and reheated. Makes a great lunch! 

Other variations of risotto to try:

  • Add cooked shrimp when the onions and mushrooms are added towards the end of the recipe. 
  • Another favorite of mine: Replace mushrooms with chopped asparagus or diced butternut squash.
  • Top finished risotto with pan-seared scallops or grilled chicken. 
Mushroom Risotto

Mushroom Risotto

Don't be intimidated by risotto! This creamy, flavorful side dish always steals the show at dinner and after one serving, you will be adding it into your dinner rotation, too. 

Ingredients

  • 4 cups chicken broth
  • 7 tablespoons butter, divided (3-2-2)
  • 2 tablespoons oil, divided (1-1)
  • 1 teaspoon minced garlic
  • 1/2 cup white onions, diced
  • 1 pound white mushrooms, sliced
  • 1 cup Arborio rice
  • 1/2 cup white cooking wine
  • salt & pepper, to taste
  • 1/2 cup shredded parmesan cheese

Instructions

  1. Heat chicken broth on medium heat in a small saucepan.
  2. While the broth is heating up, add 3 tablespoons butter, 1 tablespoon olive oil, mushrooms, garlic, and onions to a saute pan. On medium heat, saute, stirring frequently. When the onions are translucent and mushrooms are brown & tender, remove them from the pan & set them aside.
  3. In the same pan, add 2 tablespoons butter, 1 tablespoon oil, and 1 cup rice. Lightly toast on medium heat (not brown).
  4. Add white cooking wine and reduce slightly and simmer on low, frequently stirring. As the wine is absorbing, you should be deglazing or scraping the brown bits from the pan. When most of the liquid is absorbed, add 1 cup hot chicken broth with a ladle.
  5. Stir frequently until most of the liquid is again absorbed. Add another cup of broth and repeat the process until you have used all four cups of broth and the liquid has become absorbed. When adding the last cup of broth, add the sauteed mushroom/onion mixture to the rice. Continue to stir frequently.
  6. When the last of the liquid is absorbed, add 2 tablespoons of butter and 1/2 cup parmesan cheese. Mix until the cheese has melted.
  7. Salt and pepper, to taste.
  8. Serve immediately, garnishing with parsley and shredded parmesan cheese.

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