Easy mushroom risotto is loaded with fresh mushrooms and Parmesan cheese. Ready in 30 minutes, it’s a perfect side dish or meatless main.
Risotto has a reputation for being hard to make that I just don’t get. It’s often considered a cursed dish on cooking shows, sending many contestants home for improperly cooked risotto. It does thicken up quickly if it sits, but I find it fun and easy to make. I’m not cooking for Gordon Ramsey or Tom Colicchio, so the pressure is a little lower in my kitchen, but if you can stir, you can make risotto.
Mushroom risotto is our favorite as a side with grilled chops or steak and it’s also perfect as a meatless main dish. Other favorite include lobster risotto, a beautiful beet risotto, and a really fast shrimp risotto. Typical risotto starts with the same basic recipe: saute a little onion in some olive oil, add the rice and let is cook for a minute or two. Then give it a nice drink of white wine (don’t forget one for the cook!). After that, you start adding stock a little at a time for about 18 minutes. Then add in the other ingredients and serve before it gets to thick or mushy. Easy!
- 3 Tbsp. Extra Virgin olive oil, divided
- 1 pound cremini mushrooms, cleaned and quartered
- 1 small yellow onion, diced
- 1 cup Arborio or Carnaroli rice
- ½ cup white wine
- 3 cups stock (vegetable, chicken or mushroom)
- ½ cup freshly grated Parmesan cheese
- Chopped fresh chives for garnish (optional)
- Heat 1 Tbsp. olive oil in a large saute pan over medium high heat. Add the mushrooms and season with salt and pepper. Saute until cooked through, about 5 minutes. Transfer to a bowl along with any juices that have accumulated in the pan.
- In a medium sauce pan, heat remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, being careful not to let it brown. Add the rice and cook for two minutes, stirring frequently.
- Add the wine and stir. When the wine has been absorbed, begin adding stock, a half cup at a time, allowing the stock to be absorbed before adding more. Stir it frequently, but you don't have to stir constantly. Add stock until the rice is al dente, about 18 minutes. Stir in the mushrooms, along with their juices and the Parmesan. Cook for 1-2 minutes. Adjust seasoning if needed.
- Serve garnished with chopped chives or extra Parmesan, if desired.
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