Mushroom & Parmesan Risotto

By Friday, May 15, 2015

This recipe is a staple in our household!

Mushroom Risotto | thedomesticblonde.com

We looove risotto. I think it’s the perfect side to completely many meals where meat is the star. We first discovered this Lemon & Arugula Risotto, which is oh so perfect for summer, and even make it without the arugula sometimes. Then we came across this deliciously mouth-watering fall risotto dish, Butternut Squash & Goat Cheese Risotto, which was a total game-changer and sometimes people tell me they’ve made and love all the time. It probably makes the top 10 of my favourite recipes on this little blog!

Mushroom Risotto | thedomesticblonde.com

On top of loving risotto, we looove mushrooms too. Mushroom haters, I’m sorry, but I just don’t get you. I especially like mixed mushrooms because they have so many different flavours and textures, like cremini, oyster, shiitake and portobello. You can totally use white mushrooms for this recipe, but a package of mixed would be best. Otherwise, I’d gravitate towards all cremini or all portobello.  Yum!

Mushroom Risotto | thedomesticblonde.com

I can’t really take credit for developing this recipe, even though I’ve now made it many, many times, because My Other Half first made it for Valentine’s Day this year! It was so good. His version actually has some white wine in it (which I can’t be bothered with even though it probably tastes a bit better) and he served it with the most amazing rack of lamb and some veggies. To die for. It’s my most favourite thing when he cooks for special occasions!

Mushroom & Parmesan Risotto

Ingredients

1.5 cups Arborio rice (risotto)
6 cups chicken broth
3 tbsps olive oil
2 lbs mixed mushrooms, sliced
1 small onion, diced
Salt & pepper, to taste
2 green onions, sliced
4 tbsps butter
1/3 cup parmesan, grated

Directions

Heat olive oil in a in a big frying pan. Stir in mushrooms and cook until soft. Remove and set aside. Add onion to the pan and cook until soft. Add rice and cook for a couple minutes, stirring. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until all liquid is absorbed and the rice is cooked al dente, which can take anywhere from 15-20 minutes. Stir in mushrooms, butter, green onion and parmesan. Season with salt and pepper to taste.


Mushroom Risotto | thedomesticblonde.com

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