Mushroom Risotto
This simple recipe shows you how to make a perfectly cooked, creamy risotto every time in just one go. Enjoy it on its own, top it with pesto, or serve it with your favorite braised meat.
Cooking Steps
1. Add the Oil While Preheating the Pot
Add the oil, then preheat the pot to 300°F/ 150°C (medium- low).
- Extra Virgin Olive Oil4 Tbsps.
2. Add and Cook the Onions
Cook the onion for 1- 2 minutes or until translucent. Make sure it does not get any color.
- Yellow Onion(finely chopped)1 ½ Tbsps.
3. Add and Cook the Mushrooms
Cook the mushrooms for 6 minutes or until they soften.
- Cremini Mushrooms(thinly sliced)3 cups
4. Add and Toast the Rice
Increase the temperature to 350°F/ 175°C (medium), and toast the rice for about 1 minute or until the grains begin to turn translucent, while making sure not to over toast the rice.
- Arborio Rice1 cup
5. Add and Toast the Garlic
Cook the garlic for 30 seconds, just enough to open the aromas.
- Garlic Clove(finely chopped)1
6. Add and Reduce the Wine
Cook the wine for 10- 15 seconds, or until it is almost completly evaporated.
- White Wine5 Tbsps.
7. Add the Water and Begin Cooking the Rice
Set the temperature to 230°F/110°C, and cook the rice for 10 minutes or until the water has evaporated and the rice begins to dry out. Make sure to stir frequently as the rice cooks.
- Water1 cup
8. Add Half the Stock and Continue Cooking the Rice
Cook the risotto for 7- 8 minutes or until the stock has almost evaporated and the risotto begins to dry. Stir frequently while the rice cooks.
- Vegetable Stock(or chicken)1 cup
9. Add the Remaining Stock and Finish Cooking the Rice
Cook the risotto for 7- 8 minutes or until the stock has almost evaporated and the risotto begins to dry. Stir frequently while the rice cooks.
- Vegetable Stock(or chicken)1 cup
10. Add the Butter and Melt Completely
Mix well to fully incorporate.
- Unsalted Butter(diced)4 Tbsps.
11. Season the Risotto
Stir the salt into the rice until well incorporated.
- Kosher Salt1 tsp.
12. Add the Parmesan and Arugula
Turn the heat off, the add and mix the ingredients until fully incorporated.
- Parmesan Cheese(grated)½ cup
- Arugula1 cup
13. Serve Immediately
Divide the risotto into bowls and finish each dish with a sprinkling of the grated parmesan.
- Parmesan Cheese(grated)as needed
Let’s Get Cooking!
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