Mushroom Risotto

AuthorKathleen GloverCategory, DifficultyIntermediate

Mushroom Risotto at home is easier than you imagine and so worth the time spent stirring. You will not believe how creamy this risotto is when you taste it!

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients:
 4 tbsp butter
 ½ cup bacon, chopped
 1 large onion, chopped
 8.80 oz mushrooms, sliced
 1 ½ cups risotto rice
  cup dry white wine
 6 cups chicken stock (hot)
 ½ cup Parmesan cheese, grated
 ½ cup parsley, chopped
 salt
 pepper
Directions:
1

In a large pan, melt the butter. Add the bacon until slightly crispy around the edges.

2

Add the chopped onion and saute until the onion is translucent but hasn't taken on any color, about 5 minutes.

3

Stir in the mushrooms and cook for about 5 minutes until softened. Taste and season with salt and pepper. Stir in the rice and cook until the rice is slightly translucent, about 2-3 minutes.

4

Add in the white wine and let it cook for a few minutes, so that the alcohol burns off.

5

Making sure your chicken stock is hot, pour in about quarter of the stock.

6

Pour in a quarter of hot chicken stock and stir until the stock is absorbed.

7

Keep stirring the risotto as you add a splash of stock every time the previous stock is absorbed. This will take about 20 minutes of stirring, so be patient. You may end up with leftover stock if the risotto reaches the creamy consistency you're looking for before you use up all the stock.

8

Right before you take it off the heat, stir in the parmesan cheese and parsley, then taste and season with salt and pepper.

9

Serve with additional Parmesan or parsley as a garnish.

Ingredients

Ingredients:
 4 tbsp butter
 ½ cup bacon, chopped
 1 large onion, chopped
 8.80 oz mushrooms, sliced
 1 ½ cups risotto rice
  cup dry white wine
 6 cups chicken stock (hot)
 ½ cup Parmesan cheese, grated
 ½ cup parsley, chopped
 salt
 pepper

Directions

Directions:
1

In a large pan, melt the butter. Add the bacon until slightly crispy around the edges.

2

Add the chopped onion and saute until the onion is translucent but hasn't taken on any color, about 5 minutes.

3

Stir in the mushrooms and cook for about 5 minutes until softened. Taste and season with salt and pepper. Stir in the rice and cook until the rice is slightly translucent, about 2-3 minutes.

4

Add in the white wine and let it cook for a few minutes, so that the alcohol burns off.

5

Making sure your chicken stock is hot, pour in about quarter of the stock.

6

Pour in a quarter of hot chicken stock and stir until the stock is absorbed.

7

Keep stirring the risotto as you add a splash of stock every time the previous stock is absorbed. This will take about 20 minutes of stirring, so be patient. You may end up with leftover stock if the risotto reaches the creamy consistency you're looking for before you use up all the stock.

8

Right before you take it off the heat, stir in the parmesan cheese and parsley, then taste and season with salt and pepper.

9

Serve with additional Parmesan or parsley as a garnish.

Mushroom Risotto

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