Restaurant Style Mushroom Risotto Recipe
Today in the Great Lakes Kitchen, we’re making one of my all-time favorite recipes: Classic mushroom risotto. This risotto is creamy in texture, and incorporates the most delicious flavors of shallot, white wine, and Parmesan cheese. Making a true risotto is much easier than Gordon Ramsey would have you believe, and you don’t need to be a chef to make this chef-quality dish!
This recipe will make 4 side-dish servings, or 2 pretty big entree servings.
Restaurant Style Mushroom Risotto Recipe
4
servings10
minutes25
minutes35
minutesIngredients
1 Cup Arborio rice
1 Quart chicken broth
1 Lb Cremini mushrooms (also called baby bella), roughly chopped
1 entire shallot, finely chopped
5 Tablespoons dry white wine (like Pinot Grigio)
2 Tablespoons green onion (or fresh chives), finely chopped
1/4 Cup fresh Parmesan cheese, grated
2 Tablespoons butter
3 Tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Directions
- In saucepan, heat chicken broth to a low simmer. Maintain heat at a low simmer.
- In another saucepan, heat 2 Tablespoons olive oil and 1 Tablespoon butter over medium heat. Add chopped mushrooms and saute until tender (about 5 minutes).
- With a slotted spoon, remove mushrooms from pan, leaving behind any liquid. Then add another Tablespoon of olive oil. Add minced shallot and saute for 1 minute.
- Add dry Arborio rice. Stirring constantly, cook with shallot for 1-2 minutes. Be careful not to scorch rice or burn shallots.
- Deglaze with wine. Add white wine and cook, stirring constantly, until most of the wine is absorbed and/or cooked off.
- Ladle in ½ cup of the hot chicken broth. Stir until absorbed into rice. Add more broth, about ½ cup at a time, stirring constantly, until it is absorbed. Repeat until all broth is added. This will take 15-20 minutes.
- After adding the last of the broth, cook until rice appears creamy and there is a small amount of liquid still in pan. Turn off heat, and immediately stir in the other 1 Tablespoon of butter, the Parmesan cheese, green onion, salt, and pepper.
- Either stir the mushrooms into the risotto, or serve on top.
