Homemade Restaurant Mushroom Risotto

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Homemade Restaurant Mushroom risotto

It’s no surprise most Italian restaurants have risotto on their menu, it seems too complicated for the home cook.

Well Am here to tell you this Homemade Restaurant Mushroom risotto isn’t complicated at all.

Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency.

The broth can be derived from meat, fish or vegetables, I used chicken broth, if you are vegetarian you can use vegetable stock.

This is  one of those recipes you make a enough of, for next day reheats or freeze for a quick ready made meal.

Plus,  risotto is easy and versatile enough to have on your family weeknight meal plan. This restaurant quality recipe is also prefect for  Holiday dinner with friends, to show off what a great home chef you are.

Serve it up in some pretty restaurant style white plates, cloth napkins and your favorite drink and you just make yourself a restaurant style meal without leaving home.

Tips for Success when making homemade restaurant mushroom risotto

For this Homemade restaurant mushroom risotto the best rice to use  is a short grain Italian rice the most common is arborio rice. It’s important to use a short grain rice, it has a higher starch content to produce the creamiest risotto.

Another tip for success when making any risotto recipe is  toasting  the rice in the olive oil and butter before adding the liquid, it adds a bit of crunch.

And lastly the  broth should be hot when adding it to the rice while stirring, only add small amounts of stock, stirring until it’s absorbed before adding more.

If you make this recipe be sure to leave me a comment, and please don’t forget to tag me on Instagram.

 

Ingredients

  • 2 cups Italian short grain rice
  • 2 cups sliced mushrooms
  • 1 Tablespoon olive oil and 2 tablespoons butter
  • 1/2 chopped onion
  • 2 Tablespoons chopped garlic
  • 2 cups chopped spinach
  • 4 cups chicken stock or vegetablestock
  • 1 cup heavy cream
  • 1 cup grated parmesan
  • 2 tablespoons chopped Italian parsley
  • salt and pepper to taste
  • Instructions
  1. Heat chicken or vegetable stock keep warm,
  2. In a deep saute pan heat the butter and olive oil to medium heat. Add onion and garlic, saute until tender and just beginning to brown
  3. Add the mushrooms saute until golden
  4. Add rice cook rice until golden, salt and pepper to taste,
  5. Add hot stock slow a little at a time  waiting until the stock is absorbed before  adding more while  stirring continuously.
  6.  Cook until risotto is firm to the bite  about 20 minutes. Add parmesan cheese, chopped spinach and heavy cream the last 10 minutes. Sprinkle with Italian parsley ..ENJOY!!!

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