Homemade Restaurant Mushroom risotto
This homemade restaurant-style mushroom risotto is rich, creamy, and full of savory mushroom flavor. Made with Arborio rice, sautéed mushrooms, broth, butter, and Parmesan cheese, this classic Italian dish is perfect for a weeknight dinner, an elegant side dish, or a special holiday meal.
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 optional
- 4 cups chicken stock or vegetable stock
- 1 cup white wine
- 1 cup grated parmesan
- 2 tablespoons chopped Italian parsley
- salt and pepper to taste
Instructions
- Heat chicken or vegetable stock keep warm with the white wine
- 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
- Add the mushrooms saute until golden
- Add rice cook rice until golden, salt and pepper to taste,
- Add hot stock slowly a little at a time waiting until the stock is absorbed before adding more while stirring continuously.
- Cook until risotto is firm to the bite about 20 minutes. Add parmesan cheese, and chopped spinach if using the last five minutes . Sprinkle with more Italian parsley and grated parmesan.
Notes
Use Arborio rice for the creamiest texture, keep the broth warm, and add it gradually while stirring frequently. Risotto is best served immediately while it's creamy and tender.