Mushroom Risotto

This mushroom risotto is a staple dish made in my household that I've worked to improve for quite some time. This is the end result and its quite delightful! Notes of salty parmesan mixed with wine deglazed mushrooms and Arborio rice. What more can you ask for! 

*********See below for recommended arborio rice!**********

Serves 3-4

Prep Time: 5min

Cook Time: 30min

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Mise En Place:

• Mushrooms(Cremini, Oyster)

• 1.5 cups Arborio Rice

• 3 cups mushroom stock

• 1/4 cup grated parmesan cheese (fresh)

• 2 tbsp real butter

• 1/4 cup white dry wine

• 1 white onion

• 2 cloves garlic

• salt

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How To Make: 

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• 1. In a small pot, warm up your stock on low heat

• 2. While stock is warming, add oil to a large skillet and sautee mushrooms until 80% tender​

  • spice with salt and pepper and deglaze with an ounce of wine

  • Put aside in a bowl

• 3. Add oil to the same large hot skillet and add diced onions-- cook until translucent

• 4. Add garlic and cook for 1 minute until fragrant on low heat

• 5. Add arborio rice and toast rice for 2-3 minutes until it starts to turn golden brown

• 6. Deglaze the toasted rice with the white wine until absorbed

• 7. Turn heat to low-medium and add a large ladle of stock and wait until absorbed-- then stir fast and small circular motions around the pan to release air pockets

  • repeat until stock is done (If rice is still not tender after the stock is complete-- continue the last ​ladle with water)

• 8. Salt!

• 9. Once the rice is tender (you will know this by tasting it and you want it to be al dente) , add the mushrooms back in and cook for another minute

• 10. Take off heat and add butter and parmesan

• 11. Serve! (a few drops of balsamic over top really enhances the flavour by adding a nice tang! Parmesan and balsamic are best pals!)