Mushroom Risotto is made in an untraditional way, yet still delivers a creamy texture of perfectly cooked risotto. A delicious, satisfying, and elegant dish or side that’s perfect for any night of the week.
I know the technique for making this risotto may cause a riot in some places, but it’s the way my family has made it for decades.
Serves 4 - 6.
Add oil to a large skillet over medium high heat, and sauté the onions until translucent. Do not let it brown. Add the garlic and stir until fragrant. Add the mushrooms and cook until the mushrooms release their liquid and it’s mostly evaporated.
Add the rice and stir until each grain is fully coated with the oil mixture.
Raise the heat, pour in the wine, and allow it to evaporate. The rice will start to release its starch and already start to look creamy.
Add the chicken stock and some salt. Taste the liquid and adjust to your liking.
Once it comes to a boil, stir, and lower heat. Give it a stir and let it simmer for 20 minutes, stirring it occasionally.
Remove from heat.
Stir in the butter and Parmesan. Taste and adjust for salt. It will thicken up as after adding in cheese and also as it sits.
Notes
The risotto thickens as it sits and cools. You can add a little water or stock to loosen.