Risotto is one of my favorite foods of all time. I LOVE it! The main problem, of course, is that it’s almost always made with chicken stock or broth. That doesn’t make it very vegetarian friendly. I always feel like the annoying customer who has to ask, “Is your risotto made with chicken broth or stock?”, but I just want to make sure, you know?
The last time we made Parmesan risotto, we used vegetable broth and it turned it really dark and took away the pretty color. The nice thing about making mushroom risotto is that it’s already dark so using a darker broth is A-OK!
Most mushroom risotto recipes suggest using dried porcini mushrooms and then letting them re-hydrate in water. Then you can even save the mushroom liquid as part of your cooking liquid. While that would have been awesome, we didn’t have any of those, so we just used baby Bella mushrooms, which we sliced up!
The process of making risotto does take a while and is all about stirring, but it was pretty good! We ended up having to use more liquid than normal recipes suggest, but I think that’s because we used fresh mushrooms. Actually I don’t know if that’s true, but we had to use more.
Here’s what you need:
•1 tablespoon butter
•1 tablespoon olive oil
•1/4 cup onion, chopped
•1 cup Arborio rice
•1/2 cup dry white wine (we used a Pinot Grigio)
•1/2 pound fresh baby Bella mushrooms (8 oz. carton), wiped clean and sliced
•3 1/2 cups vegetable broth
•1/4 cup grated Parmesan
Start by heating the vegetable broth over medium-low heat. Just bring it to a simmer so it’s warmed up. Then chop your onion, wipe clean and slice your mushrooms and set both aside.
In a saucepan or large pot, add the butter and olive oil over medium-high heat. When the butter is melted, add the onion and cook until soft, about 5 minutes. Next add the Arborio rice and cook for 1-2 minutes or until it’s lightly toasted. Then add the wine and let it cook for 30 seconds to 1 minute to let the alcohol cook out. Add in all the mushrooms and stir to coat them in all the flavors.
Next, add in the vegetable broth, 1/2 cup at a time and stir to help the cooking process along. When the rice is a little dry, add another 1/2 cup. Keep doing this until you’ve used all the liquid and the risotto is coming together nicely and is creamy. For us, it took about 35-40 minutes total. We also left the risotto alone, not stirring it constantly, so some of the rice could cook up nicely since again, we had to cook fresh mushrooms with them. It was worth it, though! We were left with creamy, flavorful and mushroomy-meaty risotto. Throw in the Parmesan at the end, stir it in so it gets extra gooey and serve! You can also put a few shavings of cheese right before you eat.
Mushroom risotto for two! Or maybe just for you ;) Enjoy!
Have you ever made risotto before?
What’s your favorite kind?