Mushroom Risotto

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Risotto sounds intimidating but it’s actually pretty easy to make, and totally delicious.

mushroom-risotto2

The first time Joe attempted to make risotto he had the heat too low and it took about 4 hours to make, it tasted great but no one wants to stir rice for 4 hours. Finally he perfected his technique and it now takes a little over 30 minutes to make now.

Mushroom Risotto

Easy to make Mushroom Risotto

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 5 – 6 Cups of Chicken Stock
  • 3 TBS of Olive Oil
  • 1/3 cup of finely chopped onion
  • 1.5 cups of Arborio Rice
  • 1/2 cup of grated parmigiano cheese
  • 1/2 cup diced mushrooms
  • 1/2 tsp of ground black pepper
  • 2 TBS of butter

Instructions

  1. In a medium saucepan bring the chicken stock to a simmer and maintain a low heat.
  2. In a large frying pan over medium-high heat add the olive oil and onions, cook until translucent (about 2 min)
  3. Add the rice and stir for 1 to 2 minutes, until rice is well coated with oil.
  4. Add 1/2 cup of the simmering stock to the rice, stirring constantly until the rice absorbs most of the liquid. Gradually add stock 1/2 cup at a time, continually stirring until the rice is almost tender, but crunchy on the center (al dente). This should take about 20 minutes.
  5. Add the parmigiano cheese and black pepper, add 1/4 cup of chicken stock at a time, until rice is tender but still firm and bound with a creamy sauce (about 4 – 5 minutes)
  6. Add in the mushrooms
  7. Stir in butter
mushroom risotto

You can add other vegetables like sweet potatoes, asparagus, peas, artichoke hearts, etc…

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