Mushroom Risotto

Risotto is one of those dishes that I’ve always been a little too intimidated to attempt. I was under the impression that it required constant baby-sitting and that it could get ruined in an instant. But after spending weeks addicted to watching Hell’s Kitchen with my husband during our at-home date nights, I just couldn’t put it off any longer. (If you’ve never seen the show, risotto is a dish that the competing chefs prepare nightly for the patrons of Hell’s Kitchen restaurant.)

I read several different recipes and techniques to come up with own (easier) method. I always broke a cardinal risotto rule in my rice selection. I opted to just use a basic medium-grain white rice as opposed to a more expensive arborio rice. I knew it was a risky choice, but I thought it would be worth it if I was successful.

And I’m glad to say that I was successful. I was thrilled with how easy it was to make the risotto and with how delicious the finished dish tasted. Even with the basic, non-traditional rice, I still achieved the creamy, traditional risotto texture. The rice cooked up so full of flavor too. I will definitely be making this again and again. I’m already dreaming about all the variations I can make!

Although this dish was very easy to make, it does require more hands-on time then a traditional rice dish. That makes it not very stolen moments friendly, but since it only takes about 20 minutes from start to finish, that’s okay with me!

Mushroom Risotto

  • 1 small onion
  • 2 cloves garlic
  • 1/2 lb. baby portobello (crimini) mushrooms
  • 1 T. olive oil
  • 2 T. butter
  • 1/2 t. salt
  • 1/4 t. pepper
  • 2 c. medium-grain rice
  • 5 c. beef stock
  • Additional salt and pepper, to taste
  • 2 T. grated Parmesan cheese

Dice onion and mince garlic. Place in a baggie or bowl and refrigerate until using. Slice mushrooms and place in a separate container; refrigerate until using.

+ 20 – 25 minutes cooking time ┬áHeat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes. Add mushrooms and cook another 3 minutes. Stir in rice and continue cooking for another 3 minutes. Season with 1/2 t. salt and 1/4 t. pepper.

Slowly pour in beef stock while constantly stirring. Reduce heat to medium. Continue cooking for 20-25 minutes, until creamy and rice is tender, stirring well at least every 3-5 minutes.

Season to taste with additional salt and pepper. Sprinkle with grated Parmesan cheese before serving.

3 thoughts on “Mushroom Risotto

  1. I love that this is a fast risotto recipe that doesn’t rely on “cream of something” soup for the base. Willing to sacrifice more cook time for better ingredients!

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