Happy Wednesday, my lovelies! Today I thought I would bring you a little food for thought. Get the pun there? I realize that I hadn’t shared a recipe with y’all in far too long and found it only fitting to share one that I’ve become obsessed with. Note, this mushroom risotto recipes wouldn’t make one of Rachel Ray’s 30 Minute Meals spots, it takes a lot of time to prepare. Bon appetit!
What You’ll Need:
- 8 cups chicken broth
- 3 tablespoons olive oil, divided
- 1 diced onion, divided
- 2 minced garlic cloves, divided
- 1 pound sliced fresh mushrooms of your choice (I chose Portobello’s)
- 2 tablespoons butter
- Salt and pepper
- 2 cups Arborio rice or short grain rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
Bring a medium sauce pan with the chicken broth to a simmer over low heat.
In a large skillet heat 1 tablespoon of oil over medium heat. Add ½ onion and 1 clove garlic stirring until translucent, about 5 minutes. Add the mushrooms and butter. Sauté for 5 minutes until lightly browned and season with salt and pepper. Set aside.
In a saucepan add remaining 2 tablespoons of oil. Sauté the remaining ½ onion and garlic clove for 1 minute. Add the rice and continually stir until it is well-coated, 1 minute. Stir in wine and cook until it is almost all evaporated.
With a measuring cup, add 1 cup of the warm broth stirring until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time, each time making sure the rice has absorbed the liquid before adding more. The risotto should be somewhat firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cooking briefly until melted. Enjoy!
Recipe adapted from FoodNetwork.com