Risotto is a pretty versatile and easy dish to make. You can add all sorts of things to it to make it as tasty as you like. Personally I like a nice mushroom version. Add chicken, peas, asparagus, etc to make it go even further. I’ve got a couple of “tricks” that I like to use with mine. The first comes from Giada De Laurentiis. In one of her risotto recipes she tops hers with crispy prosciutto which is delicious! The second is truffle oil. And it generally only take 30 minutes.
- 3 plus cups of chicken stock (or vegie stock if you want vegetarian)
- 1 cup arborio rice
- 1/2 white wine*
- 3 tbsp butter divided (2 tbsp and 1 tbsp)
- 1/2 medium onion
- 8 oz mushrooms (I like crimini)
- 1 cup grated parmesan cheese
- 1 clove garlic (or more if you like garlic)
- 2 tbsp olive oil
- 1 tbsp truffle oil
In a medium pan bring the chicken stock to a simmer.
In a heavy pot, I like a Le Creuset Dutch Oven myself, melt 2 tbsp of butter with 2 tbsp of olive oil (medium high). Saute the mushroom for about 6 minutes. Add onion and garlic and saute for another 2 minutes. Add the last tbsp of butter and the rice, toast the rice for about 2 minutes. Add in the wine and deglaze the pan. Once the wine is pretty much evaporated start adding the chicken stock a ladle full at a time, stirring constantly. Once that’s almost evaporated add another ladle of chicken stock. Keep this up until the rice is tender. Note: if you feel like the stock is getting too low but the rice isn’t close to being done add some water to it and bring it quickly up to a simmer again.
Once the rice is tender pull it off the heat and add the cheese. Stir until it’s melted and then add the truffle oil. Service garnishing with the prosciutto if desired (instructions below).
If you wanted to add additional ingredients, such as chicken etc., add those about 1/2 way through. I pre-cook the chicken if I’m going to add it, this prevents it from getting over cooked.
Pre-heat your oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. Put 4 or 5 slices of prosciutto on the cookie sheet and bake for about 10 mins or until crisp.
*For the wine. Pick something you like to drink (duh) first and foremost. Then base it on the flavors you’d like in your risotto. If you want a creamy, buttery risotto; pick a chardonnay. If you want something a little sharper to match the parmesan, pick Sauvignon Blanc. Or my favorite, Champaign.
One thought on “Mushroom Risotto”
I love risotto. This sounds delicious!