Easiest Way to Prepare Yummy Mushroom Risotto

Mushroom Risotto.

You can cook Mushroom Risotto using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mushroom Risotto

  1. It's 8 cup of chicken broth-low sodium or vegetable broth.
  2. Prepare 3 tbsp of olive oil- divided.
  3. It's 1 of onion- diced & divided.
  4. It's 2 of garlic cloves- minced & divided.
  5. It's 1 lb of fresh portobello & crimini mushrooms- sliced.
  6. It's 2 of bay leaves.
  7. Prepare 2 tbsp of fresh thyme- chopped.
  8. It's 2 tbsp of fresh Italian parsley- chopped.
  9. It's 2 tbsp of butter.
  10. You need 1 of salt & pepper.
  11. It's 1 tbsp of truffle oil*.
  12. It's 1 oz of dried porchini mushrooms- wiped of grit*.
  13. Prepare 2 cup of Arborio rice.
  14. It's 1/2 cup of dry white wine.
  15. It's 1/2 cup of fresh Parmesan cheese- grated.
  16. You need 1 of Fresh Italian parsley, for garnish.

Mushroom Risotto step by step

  1. * You can leave out the truffle oil. Heat chicken broth in a medium saucepan & keep warm over low heat.
  2. *Reconstitute the dried porchini mushrooms in 1 cup of warm chicken broth. Heat 1tbsp of oil in a large skillet over medium heat. Add 1/2 onion & 1 clove garlic, cook, stirring until translucent about 5 min. Add the fresh mushrooms, herbs, & butter. Saute for 3-5 min until lightly browned, seasoned with salt & pepper. Drizzle in truffle oil then add the dried porchini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and pepper. Saute 1 minute then remove from heat, set aside..
  3. Coat a saucepan with remaining 2 tbsp of oil. Saute the remaining 1/2 onion & garlic clove. Add the rice & stir quickly until it is well coated & opaque 1 minute. This step cooks the starchy coating & prevents sticking. Stir in wine & cook until it is nearly all evaporated..
  4. Now with a ladle, add 1 cup of the warm broth & cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook & stir allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm & creamy not mushy. Transfer the mushrooms to the rice mixture. Stir in parmesan cheese until melted. Top with truffle oil & parsley before serving..

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