Name: Mushroom Risotto
Ingredients: 6 cups chicken stock (or vegetable stock, hot/simmered. More may be needed); 1 tablespoon olive oil; 1 pound mushrooms (any variety, thinly sliced); ½ cup onion (peeled and minced); 2 cloves garlic (peeled and minced); 1 ½ cups arborio rice (short grain rice); ½ cup white wine; 1 cup frozen peas (thaw. Optional); 2 tablespoons chives (thinly sliced); ½ cup Parmesan cheese (grated); salt; pepper

Bring the stock to a simmer in a small saucepan
Place a medium-sized saucepan over a medium heat. When it’s heated, add the olive oil, then the onions. Sprinkle with salt and pepper, and sauté for 3-5 minutes, or until the onions start to soften. Add the garlic, and sauté until it’s fragrant, approximately 30 seconds
Add the mushrooms, and increase the heat to medium high. Cover the pan, and cook for 3-5 minutes, until they soften. If the pan seems dry (and there’s no liquid in the pan), splash in 2-3 tablespoons of water or stock, and continue cooking until the mushrooms soften
Add the rice, and thoroughly combine with the vegetables. Add the white wine, and stir until it’s absorbed
Add the simmering stock, approximately ½ cup (4 oz) at a time. stirring regularly, approximately every 60-90 seconds. Wait until each addition of stock is absorbed by the rice before adding more stock
After approximately 20-30 minutes, the rice will be tender, yet still have a firmness to the center of the grain
Turn off the heat, and add the peas and Parmesan cheese. Garnish with the chives, and serve immediately

Mushroom Risotto

Ingredients

Instructions

The Latest Recipes

Search Categories by Course or Cuisine

Search by Keyword

Subscribe to Chef Bill's Channel!

Follow Chef Bill on Instagram!

Don't Miss a Thing!

Sign Up For Email Updates

Success!