This mushroom risotto recipe is a delicious treat for a cold winter night. Use whatever variety of mushroom you happen to like, although this risotto recipe calls for both portobello and white. Personally, I like to use the baby variety.
Roll up your sleeves and get ready to stir up something tasty!
Although this is a satisfying side dish, you can also turn it into a main course casserole by adding chopped pork or chicken, perhaps from leftovers.
Round it out with a green vegetable such as peas, broccoli, or spinach.
Add a hot loaf of bread, and it's a filling meal everyone will love.
Turn your stove to low heat, and in a heavy saucepan, warm the broth. In another large pan, add about 2 tablespoons of olive oil and allow to heat up over medium to high heat. Stir in your sliced mushrooms, allowing them to cook until they begin to soften and their juices are released. This should take about 3 or 4 minutes. Once they are cooked, pour the mushrooms and juices into a bowl and set them aside for later.
In the large saucepan, drop in the remaining 1 tablespoon of olive oil. Add the onions and allow them to cook for about a minute and a half. Begin adding the rice, while mixing to coat it with the oil. The rice should start to change colors. When it is a little golden, slowly add the wine, stirring constantly until it has become absorbed.
At this point you will begin to add the broth, 1/2 cup at a time...continuing to stir until all the liquid is absorbed. Repeat this process until the rice is cooked and tender but not soft...al dente as the Italians would say! This should take up to about 20 minutes to accomplish... switch arms if you get tired but don't stop stirring!
Lastly, stir in the mushrooms and their liquid, the butter and cheese. At this point you can season the risotto with a little bit of salt and pepper... or leave that up to each individual guest. Serve and enjoy!