Mushroom Risotto

Cindy’s Mushroom Risotto with White Truffle Butter

  • 60 mins
  • 11 ingredients
100%

Ingredients

  • organic chicken stock 6 cups
  • unsalted butter 1/4 stick
  • yellow onion, diced finely 1/2 cup
  • sliced mushrooms (any type) 8 oz.
  • Arborio rice 1 cup
  • white wine (preferably Pinot Grigio) 1/2 cup
  • white truffle butter 2 Tbsp.
  • grated Parmesan Cheese 2 Tbsp.
  • salt to taste
  • handful of chives-garnish (optional) 1/4 cup
  • pepper to taste

One of my favorite no-meat meals is this rich, cheesy risotto. I know that you will just love it too.

The original recipe came from Martha Stewart’s Everyday Food Magazine. I wanted to try the basic recipe before creating my own. This version is my family’s favorite. I’ve also made it will vegetable stock and shallots. instead of the onion, for a friend who is a vegetarian. I’ve also made the same recipe with peas instead of the mushrooms to add a nice bit of green to the dish. My next experiment will be to use beef stock and add some wild mushrooms – sounds yummy!

I know I was so intimated by making risotto, but once I tried it, I realized it’s rather easy! Hope you everyone gives this a try, you won’t be disappointed!

Directions

  1. In a medium sauce pan, on medium heat, bring the chicken broth to a simmer. Once on simmer, turn heat to low to stay warm.
  2. In a Dutch Oven, on medium/high heat, melt unsalted butter and add chopped onions. Saute for about 1 minute. Add mushroom, be sure to coat all mushrooms with butter. Season lightly with salt and pepper. Saute for about 4 minutes until softened. Add rice and sauté for a few seconds.
  3. Add wine and stir until evaporated – about two minutes or so. Set heat at medium and add about 1 cup of heated broth and stir constantly until broth is absorbed, about 4 minutes. (The first couple of times I made this I set my oven timer to 4 minutes, but once you’ve made it a few times, you begin to be able to visualize when it’s time to add another cup full.) Continue this process until rice is al dente and it’s a creamy consistency (it takes about a total of 20-25 minutes). Taste to be sure rice is cooked through.
  4. Remove from heat and add the truffle butter and cheese. Stir and serve immediately with chives sprinkled on top.
Like 90 Dislike 0

Print Recipe

%d bloggers like this: