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I grew up in the Midwest, which means, I grew up on comfort food. Consequently, I love rice, potatoes, bread, stew, soups…. I could go on and on. I never had risotto though, until I was older, like, in my forties. Fortunately, once I tasted the smooth creamy taste of the risotto, it was instant love! I just had to make it one of my go to dishes for comfort.
Be Brave – This is Easy
This risotto is fairly easy. The hardest part is that you are stirring this for about 30 minutes, while adding and reducing the amount of liquids each 10 minutes or so. Luckily, the end result is well worth the time and effort spent creating this creamy side dish.
Get Everything Ready First
First I get my veggies ready, measure out my Arborio rice, and liquids. I pour my broth into a separate sauce pan so I can heat it on the stove so it is warm when I add it to the rice. I heat the extra virgin olive oil and butter in the skillet until it is good and hot. When the skillet is hot, I add my sliced mushrooms and the onion. I used red onion in this batch, but you can use whichever onions you like. You will also want to add salt and pepper and let these cook down for a few minutes. After they have cooked down a bit, I add in the Arborio rice.
Mushroom Risotto
Toast the Rice
I like to brown the rice just a bit to get the cooking process started, and then I start adding the beef broth (You can also use vegetable or chicken broth).
Using a ladle, I scoop the hot broth into the skillet. I stir this for about ten minutes or until I can see that the liquid has all been absorbed.
Mushroom Risotto
I repeat this until all of the broth has been used and the rice is fluffy and creamy. I serve this with my Lamb Shanks (Lamb Shanks Recipe). I hope you enjoy this recipe as much as I do.
Sherri
Mushroom Risotto
Ingredients
- 2 tbsp Olive Oil extra virgin
- 2 tbsp Unsalted Butter
- 4-6 Baby Bella or white mushrooms sliced thin
- Salt to taste
- Pepper to taste
- 4-6 cups Beef Broth
- 1 cup Arborio Rice
- 1/2 Onion chopped
Instructions
- Prepare the ingredients, then, heat a medium sized skillet on medium heat. Add oil and swirl to coat, add butter, mushrooms and onions. Season with salt and pepper.
- Sauté until onions become translucent, add in the Arborio rice and stir-fry for a few minutes, to brown the rice a bit.
- Add a cup of the beef broth and let it cook until the liquid is absorbed, keep adding a cup of the broth and letting the liquid absorb until the rice is tender and creamy, about 25-30 minutes.
Notes
