Mushroom Risotto
Something about risotto always gives me a warm and fuzzy feeling. To me, it is my kind of comfort food. The fun thing about risotto is you have many options while choosing your accent ingredients. Even so, you don’t even need to add any additions! A basic risotto with broth and grated cheese will always hit the spot. Plus, that simple way is extremely kid-friendly. Risotto is always a crowd pleaser in my eyes, enjoy!
Ingredients
1 ½ cups arborio rice
5 cups chicken broth
1 cup white wine
¼ cup butter (½ stick)
2-3 tablespoons olive oil
5 cremini mushrooms (stems removed), cubed
1 sweet onion, diced
2 cloves of garlic, minced
½ cup grated parmesan cheese
Handful freshly chopped parsley
Salt and pepper
Instructions
In a small saucepan, bring broth to a simmer, set aside and cover to keep warm.
Now using a large pot, begin by heating butter and 2 tbsp of olive oil over medium heat.
Add onions and saute until tender, translucent and armomic.Add minced garlic and chopped mushrooms. Drizzle a little olive oil, season with salt and pepper. Cook, stir occasionally for about 2-3 minutes, until mushrooms begin to get tender.
Add risotto and white wine. Lower heat to medium-low. Stir continuously until all the wine is absorbed.
Now as the risotto and mushroom mixture is beginning to feel dry, add a cup of broth. Continue to stir until all the broth is absorbed. Once it is dry again, add another cup of broth and stir until dry.
Keep doing this process, one cup of broth at a time until all 5 cups is used up. Keep heat on medium-low/low.
On the last cup, once the mixture is nice and creamy, remove from heat. Add grated parmesan cheese and parsley.
Transfer to serving bowl to serve immediately. Garnish with extra parsley, cheese and freshly, ground black pepper.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade