Mushroom Risotto

Since recently realizing I can make good risotto at home, I have spent more than a few evening standing over my stove and stirring. Though the process of making risotto is a little time consuming, it is actually really easy to make.

This recipe is simple and doesn't require any particular kitchen skill except patience. You can use almost any kind of mushroom in the recipe such as shiitake, chanterelle, or even simple button mushrooms. The flavor will be more intense with a more flavorsome mushroom like shiitake, but button mushrooms will be tasty as well. Since you can never say exactly how much stock will be needed for making risotto, err on the side of caution and prepare 7 cups (though I only used 5).

Recipe from Elise Bauer

2 tablespoons butter
2 cups mushroom, cleaned, trimmed, and cut into 1/2" pieces
2/3 cup dry white wine or vermouth
5 to 7 cups chicken or vegetable stock, warmed
1/3 cup minced shallots or onion
1 3/4 cups arborio rice or other risotto rice
1/2 cup freshly grated Parmesan cheese
salt and pepper
chopped chives or parsley, for garnish (optional)

In a medium sized saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots and cook for 5 minutes, until the onions are translucent and fragrant. Add the rice and stir to coat the rice with butter. Pour in the wine and bring to a boil. Once half the wine has evaporated, add 1 cup of the stock. Stir the rice constantly with a wooden spoon. When almost all the liquid is absorbed, add another cup of stock. Continue this process until the rice is cooked, anywhere from 5 to 7 cups of stock. Mix in the cheese and season with salt and pepper. Garnish with chives or parsley if desired and serve immediately. Pin It Now!