Mushroom Risotto
Prep Time:
10 Minutes
Cook Time:
35 Minutes
Serves:
8 Servings
Level:
Intermediate

Ingredients
Ingredients
2 tablespoons butter, divided
2 tablespoons olive oil
1 cup finely chopped onion
1 ½ cups sautéed mushrooms
Coarse salt and ground pepper
1 cup Arborio rice
1Â cup dry white wine
4 cups chicken broth
1/2 cup grated parmesan
​Salt and pepper to taste
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For the mushrooms
8 oz mushrooms
4 tablespoons butter
¼ teaspoon salt
½ teaspoon fresh cracked black pepper
½ teaspoon minced garlic
½ teaspoon of lemon juice
Preparation
Begin with the mushrooms
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Start by melting the 3 tablespoons of the butter in a pan over medium heat. Once melted, add the mushrooms and turn heat down to medium low. Cook for 5 minutes, stirring occasionally. Season with salt and pepper and cook another 5-8 minutes or until mushrooms begin to brown and soften. Add the remaining 1 tablespoon of butter and the minced garlic, stir to combine then cut off the heat. Add the lemon juice and stir scraping the bottom of the pan with a wooden spoon to deglaze. After about one minute, remove from pan and set aside.
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In medium sized pan, bring the broth to a simmer then reduce to low heat.
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In a separate large saucepan, melt the butter over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in rice.
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Add wine; cook, stirring, until absorbed, 1 to 2 minutes.Â
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Add 2 cups of the hot broth to the rice and simmer over medium-low, stirring frequently, until mostly absorbed, 5-6 minutes. Continue to add the broth, 1/2 cup at a time, stirring occasionally, until almost absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
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Remove risotto from heat. Stir in the parmesan and mushrooms. Serve and enjoy.