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Mushroom Risotto

Mushroom Risotto
Prep Time
20 min
Cook Time
40 min
Yields
4 servings

Risotto is an incredibly simple and rewarding dish to make, with customizable ingredients, flavours, garnishes, and so much more to make it a signature family dish.

Courtesy of Amanda Riva of The Hot Plate.

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ingredients

1
Tbsp extra virgin olive oil
2
Tbsp unsalted butter
1
small Spanish onion, finely chopped
1
clove garlic, minced
¼
tsp crushed red chili flakes
1
tsp dried thyme
1 ¼
cup Arborio rice
½
cup white wine
4
cup reduced-sodium chicken stock
1
cup cremini mushrooms, finely chopped
½
cup Parmesan cheese, grated, and extra for garnish
salt and pepper
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directions

Step 1

Prep all of your ingredients before starting. In a medium pot bring the stock to a simmer.

Step 2

In a large skillet or pot add the olive oil and butter and heat until butter is slightly frothy. Add the onions and stir until translucent, about 8 minutes over medium heat. Add the garlic, chili flakes and thyme and stir for 1 minute. Add the Arborio and toast for 2 minutes, you should hear a faint crackling sound. Add the wine and stir until completely evaporated. Add the mushrooms.

Step 3

Add a cup and a half (1 1/2 cup) stock to the risotto. Season with salt and pepper and stir continuously until the liquid is almost completely evaporated. Continue to add stock 1/2 cup at a time, making to stir continually while each addition is absorbed. Continue until risotto is al dente (just tender).

Step 4

Once tender, stir in 1/2 cup parmesan cheese. Divide the risotto into heated bowls and serve with a little extra freshly ground parmesan.

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