Dinner Tonight: Mushroom Risotto

Are you making risotto at home?  You should be!  I know, I know…you think it’s too fancy for weeknights, right?  You think it’s too complicated?  You think it’s probably made with expensive ingredients?  You are wrong, wrong, wrong!  Risotto is so simple, so quick cooking and the perfect entree or side dish.  You need to make it!  (Yes mom, I’m talking to you!)  Plus, it’s the perfect place to sneak in a ton of veggies without your family catching on.  
I am a lover of all things mushroom…so, this risotto did not disappoint.  The perfect weeknight supper.
Shopping List
1 cup Arborio rice (it’s right next to the regular rice)
2 quarts mushroom stock (use veggie or chicken stock if you like)
3 cups mushrooms, sliced (I used a blend of Porcini and Portobello…but use what you like)
 1 shallot, chopped (or an onion if you like)
3 cloves garlic, chopped
1/2 cup Parmesan cheese, grated, (plus a bit more to garnish)
Chopped sage (optional), to garnish
Extra Virgin Olive Oil (EVOO) and Salt and Pepper, of course!
This meal should take you about 30 minutes from start to finish.  Relax…risotto is a cinch!
In a large pot, bring stock up to low simmer (not boiling, just a simmer…keep a lid on it to trap liquid inside).
In a separate pan, heat 2 tablespoons of EVOO over medium-high heat, add mushrooms and saute 6-8 minutes or until brown (do not add S&P yet!).  Add in shallot and garlic and cook an additional minute.  Stir in rice for another minute.  Add a pinch of S&P.  
At this point, take a ladle and add 1 cup of your hot stock to the rice.  Stir constantly for a minute or so.  As the liquid evaporates, the rice will become super starchy and delicious.  Stir pretty often, adding stock every time the majority of the liquid evaporates.  You will continue doing this for about 18 minutes.  Add stock, stir, wait for it to evaporate and add more.  This will cause the risotto to fluff up and look creamy (without using any cream!)  A lot of recipes will tell you to stir continuously…but you don’t need to.  Just stir it around every few minutes and you’ll be fine.
After the rice is tender (take a bite!) and all of the liquid evaporated, stir in cheese, season with salt and pepper to taste and top sage and little extra cheese.
That’s it!  This would be the perfect side dish to say…my Provolone Stuffed Meatballs :).
And again, you can mix and match this any way you like…check out my other versions…

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  • Ashley April 11, 2013 at 1:19 pm

    Thanks to MMM I make risotto all the time and the family loves them all!!

  • Sarah April 11, 2013 at 1:39 pm

    Yum! Love mushrooms too! How do you think it would taste without the cheese? I love risotto, and haven't made it since I can't have cheese any more…boo!

  • Mix and Match Mama April 11, 2013 at 1:47 pm

    It would still be so delicious even without cheese!

  • Kimberly April 11, 2013 at 3:17 pm

    Can you believe I was a cooking teacher and I've never made risotto? Well, you just convinced me to try it! Add it to my menu for next week right now. šŸ™‚

  • Lauren April 11, 2013 at 5:57 pm

    Risotto is one of my favorite things to make!! I am the only mushroom lover in my house, I'll have to try this version for just me sometime!

  • Fisher April 11, 2013 at 5:59 pm

    You had me at Risotto!
    That looks so delicious. I'd rather just come eat at your house tonight.

  • Aubs April 11, 2013 at 6:03 pm

    cracking up that you called your mom out! so funny! I am not a mushroom person ~ just can't do the texture but my hubby would probably LOVE this one!! Maybe i'll keep it in mind for fathers day! (cause not many things scream "thank you & i love you" louder than cooking something for him that you won't even eat!!) šŸ˜‰

  • Jenna {Real Simple Girl} April 11, 2013 at 10:58 pm

    I still have some Arborio rice from when I made your Mexican risotto, and I've been wanting to try a new recipe. This is the perfect one!! Can't wait to make it!

  • Anonymous May 20, 2013 at 9:27 pm

    What is the difference between stock and broth? Thanks!! Annabel

  • Mix and Match Mama May 20, 2013 at 9:40 pm

    Stock has a more rich and concentrated flavor…but broth will work fine too!

  • The Rimke Chronicles November 5, 2013 at 2:10 am

    So excited to be making this right now (stirs)!!! It smells wonderful and thanks for the encouragement and info to make this!!

  • Amanda January 24, 2014 at 1:48 am

    OMG!!! this is perfect. I just made it for dinner, just this. It has the perfect creaminess, the perfect flavor, it is super good. I consider myself a bit of a "foodie" and would not change a single thing. My mouth and tummy loved this!

  • Amy October 2, 2014 at 2:31 pm

    I'm making this for supper tonight and can't wait! Do you know about how many servings this makes? I'm wondering if I want to double the recipe.

  • Mix and Match Mama October 2, 2014 at 5:00 pm

    It serves four! Enjoy!