Mushroom Risotto

Updated at: Thu, 17 Aug 2023 13:52:14 GMT

Step 1

Heat the chicken broth in a small pot over high heat. As soon as it begins to boil, turn off the heat and cover with a lid. Set aside.

Step 2

Finely dice the yellow onion and garlic and set aside. Slice the crimini and white button mushrooms and set aside in a different bowl.

Step 3

Put the butter in a large heated pot. Once the butter melts, add the onions and garlic and sauté over medium heat.

Step 4

Once the onions become translucent, add the mushrooms and sauté over medium heat for 5 minutes.

Step 5

After five minutes, remove the sautéed onion, garlic, and mushrooms into a glass bowl covered with aluminum foil. Set aside.

Step 6

To the pan, add olive oil, arborio rice, italian seasoning, salt, and black pepper and toast until the rice turns lightly golden brown.

Step 7

When the rice turns lightly golden brown, turn down the heat to medium and add 1/2 cup of the chicken broth. Stir, being sure to pick up flavor bits at the bottom of the pot.

Step 8

Once the chicken broth is absorbed, add another 1/2 cup of chicken broth. Gently stir together. Repeat this process with the remaining chicken broth.

Step 9

When all the chicken broth is used, add the milk and onion, garlic, and mushroom mixture. Bring to a simmer, then cover with a lid and allow to cook for 15 minutes or until there is no more liquid in the pot.

Step 10

After 15 minutes, or when there is no liquid left, turn off the heat, keep the lid on, and allow to rest for 5 minutes before serving.

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