Hello! Today I'm going to take you to the farmer's market with me and show you how I'm going to take some really delicious mushrooms and make a fresh mushroom risotto out of them!
If you're here, chances are you're looking for the recipe for the mushroom risotto I used. So here it is!
Mushroom Risotto
Ingredients:
7 cups vegetable broth
4 tbsp. butter divided
3 tbsp. extra virgin olive oil
1 large onion diced
16 oz. Baby Bella mushrooms sliced
6 oz. Portobello mushrooms diced (or fancy mushrooms like the ones I got! )
2-3 garlic cloves finely chopped
1 ½ cups Arborio rice
1 cup dry white wine
1 cup of good-quality grated Parmesan cheese
salt optional
Instructions:
1.) Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat. You want it warm and ready to go by the time you add the rice.
2.) Meanwhile, add the olive oil, 1 tablespoon of butter, and the diced onion to a heavy large saucepan. Cook, stirring occasionally, for about 5 minutes over medium heat.
3.) Add the mushrooms and garlic, and cook until all of the liquid evaporates and the mushrooms start to brown slightly (about 10 minutes).
4.) Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
5.) Add 1 cup of the hot vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1 ladle or cup-full at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy. You shouldn't have any broth floating on the top or filing the empty area if you move the rice away. (about 25-30 minutes).
6.) Turn off the heat, and add salt if you feel it's necessary. Stir in the remaining 3 tablespoons of butter and Parmesan cheese then let it rest for 5 minutes and enjoy!.
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