Mushroom Risotto

Isn’t there something just so comforting about a warm bowl of risotto? Mushroom risotto is one of my favourite winter dishes, it has that perfect flavour combination of wine and parmesan without it being too rich. Pair it with a glass (or two) or Pinot Grigio and you’ve got the perfect meal!


Mushroom Risotto          |     Level: Medium    |     Serves: 4     |



1 Package (about 3.5 cups) Chopped Cremini Mushrooms (or any flavourful mushroom)

4-5 Cups Chicken Broth, Heatedimg_0028

1/4 Cup Onion or Shallot, Finely Chopped

1 Clove Garlic

1.5 Cups Arborio Rice

1/2 Cup Dry White Wine

1/4 Cup Butter

1/4 Cup Olive Oil

3/4 Cup Grated Parmesan Cheese, Plus More for Topping



In a medium saucepan, heat the chicken broth over low heat. Finely chop your mushrooms, onion and garlic. In a large saucepan, sauté the mushrooms in olive oil, adding salt and pepper as desired. Remove from pan and set aside. In the same pan, heat the butter and sauté the shallots and garlic until soft, about 3 minutes. Toss in the arborio rice, stirring for about one minute. Add in the dry white wine and stir until all liquid has been absorbed. Add in about 1/2 cup of the heated broth, stir until all liquid has been absorbed. Continue adding warm broth at 1/2 cup intervals until risotto stops absorbing the liquid and is al dente, or desired consistency. Remove from heat and stir in the mushrooms and parmesan cheese. Serve warm and garnished with more parmesan if desired. Enjoy!







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