Mushroom Risotto
Mushroom risotto is such an easy dish, I provide you with step by step instructions to make a smooth and creamy risotto that pairs lovely with lamb shanks.
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
Serve with your favorite main dish; I like to serve it with lamb shanks.
See my risotto recipe for instructions for cooking risotto in the InstaPot.