Let's be honest, is anyone ever not
in the mood for amazing risotto? We could have it every night of the week! Today we are cooking up a classic and creamy mushroom risotto. Risotto is not the quickest meal to whip up, but its flavor makes it all work it in the end. This recipe will take about an hour to make and yields about 6 servings.
What you'll need:
- 1 1/2 cups short grain white rice
- 1/2 oz. dried porcini mushrooms
- 8 oz. white mushrooms, chopped
- 8 cups chicken broth
- 2 cups chopped onions
- 1/2 cup dry white wine
- 2 garlic cloves, minced
- 1/4 cup butter
- 3 tbps. extra virgin olive oil
- 2/3 cup grated Parmesan cheese
- salt and pepper to taste
In a medium saucepan, heat your chicken broth over low heat and add in porcini mushrooms for about 5 minutes.
In another medium saucepan, melt your butter and add in your olive oil once melted. Saute your onions until they soften and then add in the minced garlic and white mushrooms.
From the first saucepan, remove your porcini mushrooms and chop them. Add these to the second saucepan and saute everything together until the mushrooms are tender. Add your rice and let it cook for a minute. From this point on, you will need to stir very frequently or the rice will stick.
Pour in wine and be sure to stir often until all liquids are absorbed. Add one cup of hot broth and simmer until broth is absorbed. Cook until the rice softens and the mixture becomes creamy. In cupfuls, continue to add hot broth and stir. This process will probably take about 30 minutes. Once the mixture is fully creamy and the rice is tender, mix in your cheese and salt and pepper.