Mushroom Risotto

My love for a delicious creamy risotto stems from a meal I had when I was a kid. My family was at Le Cellier, the restaurant in Epcot’s Canada. I ordered the filet mingon topped with truffle butter served atop a bed of the most delicious, creamy, savory mushroom risotto.

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My family is obsessed with this meal. We snagged a reservation when we went to Disney in January and all of us, for the most part, ordered that exact meal.

My favorite seafood restaurant in Raleigh does an amazing Parmesan-inspired risotto which is also delicious. I love it paired with their perfectly seared catch of the day and crab butter. I’m making myself hungry.

Risotto gets such a bad reputation for being difficult to perfect. This is so incredibly untrue. Yes, it is time consuming and requires more effort than say pasta or rice. The labor is totally worth it though. Risotto, commonly Arborio rice, is high in starch which when combined with liquid creates its own creamy dreaminess. It is also incredibly versatile. You can add an array of cheeses and vegetables to really elevate your risotto into something truly special.

My family loves mushrooms so I set out to make a creamy, dreamy rendition of my own mushroom risotto. The recipe itself does not really stray from the recommendations on the bag of risotto itself. If you are looking for something with less fuss, just follow those directions. I think my process and ingredients really helps the mushroom risotto come together.

This recipe is a huge hit with my family. I am making it special for the Easter holiday to accompany the beast of a rib roast my mom managed to acquire from the local butcher. It is going to be simply fantastic. I’m so glad we can do something special for dinner given that we aren’t able to do really do much else.

Ingredients

For the Risotto

• 1 medium onion (about a cup) diced
• 2 1/2 cups chicken stock (I like stock because it more flavorful)
• 1 cup Arborio rice
• 3 tbsp Olive Oil
• 3/4 cup grated Pecorino Romano cheese (parmesan is fine too, but pecorino romano is truly divine)
• 1/3 cup white wine (I use chardonnay or pinot grigio)
• 1 tsp truffle oil
• Parsley (for garnish)

For the Mushrooms

• 4 tbsp butter
• 1 8oz pack of mushrooms
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/2 tsp Italian seasoning
• 1/4 tsp pepper

Instructions

1. Melt butter in a pan over medium heat. Add mushrooms and seasonings. Saute until desired tenderness. We like them cooked way down and caramelized. Set aside.
2. In a pot or dutch oven, heat olive oil on medium heat. Add diced onion and saute until translucent. I like my onions a little brown so I cook them a little longer.
3. Add dry rice to the onions and toast for 3 minutes, stirring occasionally.
4. Add white wine and allow to boil and begin to cook off.
5. Before the wine completely cooks off, add 1/2 cup of chicken stock and stir. Allow the rice to absorb the chicken stock. This is the time consuming part. Continue to add the chicken stock 1/2 cup at a time allowing it to absorb, stir, and simmer (not boil) before adding more. The rice will begin to become creamy and dreamy.
6. If your rice is too sticky at the end you can add a splash more of chicken stock. You don’t want to cook it off entirely. If the rice is too firm, your liquid is cooking off too fast. Turn down the heat and slow down your process. (It will be worth it)
7. Add grated cheese and stir until melted and creamy. Add mushrooms and stir to combine.
8. Finish off the risotto with a sprinkle of parsley and a drizzle of truffle oil (about a teaspoon). I LOVE truffle but this is a totally optional step. Serve and enjoy immediately. If not consuming right away, save some chicken stock to revitalize over low heat later on. Enjoy!