Mushroom Risotto

Posted by Katie Cooks On Wednesday, February 3, 2010 4 comments
 How can something as simple and plain be transformed into something so creamy, rich, and delicious? Risotto is a wonderful thing because it is inexpensive, and impressive. Admittedly, I never grew-up eating risotto. This is something my husband introduced to me back when we were dating. I decided to keep both him, AND the risotto. When you make this, you'll understand.

Mushroom Risotto

*Note: This recipe will serve 4 as a side, or two as a main dish. You can substitute vegetable stock to make a rich and satisfying vegetarian meal.

You will need: 

3 tablespoons butter
2 cups chicken stock
1 clove garlic, minced
3 tablespoons onion, finely chopped
1/2 cup diced cremini  mushrooms
1 cup arborio rice
1/4 chopped parsley

First, place your stock in a saucepan to warm (medium/low heat), and melt your butter in a large skillet (med- med/high).

When butter is melted, add your onions and garlic; saute until translucent.

Add mushrooms, and saute for an additional two minutes, or so.

Add rice to vegetables. Saute until slightly toasted, about two minutes.
 Begin to add stock one ladle at a time. Stir constantly. Allow stock to absorb before adding your next ladle. Continue until all or most of the stock is gone. Rice should have a slight bite in the middle. Remove from heat; stir in parsley, and enjoy!

4 comments to Mushroom Risotto

  1. says:

    Karen Davidson Katie:

    It looks delicious!


  1. says:

    Andi Bodeau Yum! You are making me hungry and it's only 10 in the morning!

  1. says:

    Kara Katie, I couldn't wait any longer, so Monday night I tried my hand at you risotto and aromatic salmon! The entire meal was wonderful, so easy to prepare - even after a long day at work! My only regret is that I waited nearly a month to try it after you posted the recipes! Never again! Thanks for your blog, it will become a regular "go to blog" for great recipes!!

  1. says:

    Katie Cooks I'm so glad you tried them. Miles and I have made both dozens of times. They are definitely keeper recipes. I am working on making a printable version for all my posts. Sorry I didn't have those up for you. I'm getting there. Thanks for reading and cooking!

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