Risotto with Mushrooms

I always wanted to make Risotto. Well I’ve made it before in culinary school, but that was forever ago…So this was the 1st time I made it since the 1st time I made it…So it’s pretty easy, just like Roux, it requires a lot of stirring to make it perfect!

Recipe here

6 cups chicken stock (and more as needed) or 6 cups water and I added Better Than Bouillon Chicken Base (LOVE this stuff)

(1 teaspoon equals to 1 bouillon cube) Follow directions on back on how much to add.
3 Tbsp. unsalted butter
1 Tbsp. olive oil
1 medium yellow onion, finely chopped
1/2 lb. crimini mushrooms, wiped clean and sliced thinly
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2 cups Arborio Rice
1/2 cup dry white wine
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
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In a medium saucepan over medium heat, bring the stock to a simmer. Then reduce the heat to low and keep warm.
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In a large saucepan over medium heat, melt 2 Tbsp. of butter with olive oil.
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Add the onion and sauté until translucent, about 5-7 minutes.
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Then add the mushrooms and cook, stirring occasionally until just wilted, about 2 minutes.
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Stir in the rice and cook,
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stirring, until the grains are hot and coated with oil, a few minutes
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Add the wine
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and continue to cook, stirring often, until the liquid is absorbed.

Add the stock 1/2 cup at a time,
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stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 25-30 minutes total.

Remove the risotto from the heat. Stir in the remaining 1 Tbsp. butter, and cheese.
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Taste and season with salt and pepper.
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Spoon the risotto into bowls and serve immediately. Serves 4 to 6.
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Recipe

  • 6 cups chicken stock (and more as needed) or 6 cups water and I added Better Than Bouillon Chicken Base
  • (1 teaspoon equals to 1 bouillon cube) Follow directions on back on how much to add.
  • 3 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 lb. crimini mushrooms, wiped clean and sliced thinly
  • 2 cups Arborio Rice
  • 1/2 cup dry white wine
  • 1/3 cup grated Parmesan cheese
  • Salt and freshly ground pepper, to taste
  • In a medium saucepan over medium heat, bring the stock to a simmer. Then reduce the heat to low and keep warm.
  • In a large saucepan over medium heat, melt 2 Tbsp. of butter with olive oil.
  • Add the onion and sauté until translucent, about 5-7 minutes.
  • Then add the mushrooms and cook, stirring occasionally until just wilted, about 2 minutes.
  • Stir in the rice and cook, stirring, until the grains are hot and coated with oil, a few minutes
  • Add the wine and continue to cook, stirring often, until the liquid is absorbed.
  • Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 25-30 minutes total.
  • Remove the risotto from the heat. Stir in the remaining 1 Tbsp. butter, and cheese.
  • Taste and season with salt and pepper.
  • Spoon the risotto into bowls and serve immediately. Serves 4 to 6.
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