Creamy Mushroom Risotto

Updated at: Thu, 17 Aug 2023 11:34:58 GMT

Step 1

Bring the stock to a boil in a separate bowl and keep it warm on the stove during the whole process of making a risotto.

Step 2

I like to use a big, deep pan for the risotto, but any pot will do, just try to find one with a bigger diameter. First, saute the mushrooms on some cooking oil (or butter for a more creamy and luscious taste). Season to taste, add some marjoram, and saute until all the water is reduced and they catch that nice brown colour.

Step 3

Take them out on a plate and set aside for now.

Step 4

In the same pan - add and saute the onions on medium heat few minutes.

Step 5

Add washed rice and saute for a few minutes. Add the wine in and saute until the liquid is reduced.

Step 6

Start adding the stock, 1 ladle at a time. Don't add too much at once, just enough to keep the rice cooking in some juices. Stay close. Once the stock reduces add some more. The amount of stock is set for the general orientation - it may vary depending on the rice and your personal preference, so if you feel like the rice is cooked enough, don't use the whole lot. I like to keep it al dente, though.

Step 7

When you feel the rice is 80% done add the mushrooms in and gently mix. Cook for additional few minutes or until the juices are well combined. Leave it on 90% done, especially if you like al dente. NOTE: Leave some more stock in. Take into account the rice will continue to cook and absorb some more liquid before it is served.

Step 8

Turn off the heat. Taste and adjust the seasoning. When you're satisfied - grate the parmesan in, add the butter in and mix gently.

7 liked

0 disliked

One-dish

Delicious

Easy

Go-to

Under 30 minutes