Print

Mushroom Risotto Recipe

Heavily Inspired by Kenji at Serious Eats, please read his articles, and recognize his contributions when you share this.  

Course Side
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Bennett Tomlin (Inspired by Kenji Lopez Alt)

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter unsalted
  • 1 cup dry white wine I used a cheap chardonnay (Rex Goliath)
  • 4 cup Low Sodium Chicken Stock I used Swanson's unsalted
  • 1.5 Cups Risotto rice I used arborio
  • Salt
  • Pepper
  • 1 lb Mushrooms (sliced) I used 1 1/2 in the video
  • 4 oz Parmesan (grated)
  • 1/2 Cup Heavy Cream (whipped to stiff peaks) I used 3/4 in the video
  • 1/2 Onion (chopped) I used 1 in the video

Instructions

  1. First soak the rice in the unsalted chicken broth for about five minutes

  2. Strain the rice through a fine mesh strainer saving the stock

  3. Heat pan to medium-high heat and add fats

  4. Cook onions and mushrooms together until mushrooms start to brown, salting and peppering to taste

  5. Add strained rice to pan and cook until lightly toasted but not browned or scalded

  6. Deglaze pan with white wine

  7. Add 3 cups of the chicken stock, bring to simmer, reduce heat, cover and cook for ten minutes

  8. Uncover, shake pan to redistribute rice, stir, cover, and cook for another ten minutes (I screw this step up in the video, do as I say not as I do)

  9. Uncover, add remaining stock, and simmer until desired consistency

  10. Heat oven on low, and place plates in oven to warm

  11. Off heat, add whipped cream and cheese to dish, stirring to combine, and serve immediately