This Mushroom Risotto is made with arborio rice and packed full of rich, meaty mushrooms. It’s the perfect side dish to pair with a delicious steak!
A while ago, I made a Buffalo Chicken Risotto. Except, I had to use regular rice instead of the traditional Arborio, since I couldn’t find it here in Enid. Sigh. It was still really good, but would have been over the top with Arborio!
Of course, I made a mental note to pick up some Arborio next time we visited civilization. A few weeks ago, when we stopped at Whole Foods in Tulsa, I brought home a big bag. This past weekend, I decided it was time to put it to use.
I planned to use half portobellos and half button mushrooms, but of course could only find the plain white buttons. You could definitely mix up any kind of mushrooms, though. Even though I used white mushrooms, Kraft parm and cheap wine, this risotto was awesome and tasted like something you’d get in a fancy schmancy restaurant. It’s a great way to impress guests on the cheap!
- 6 cups chicken broth, divided
- 3 tbsp olive oil, divided
- 2 lbs fresh mushrooms, sliced
- 1 small onion, diced
- 1½ cups Arborio rice
- ½ cup dry white wine
- salt & pepper, to taste
- 4 scallions, finely chopped
- 4 tbsp butter
- ⅓ cup grated parmesan
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saute pan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove from heat and set aside.
- Add 1 tablespoon olive oil to a large pot or dutch oven, and stir in the onion. Cook 2-3 minutes, until slightly soft. Add rice, stirring to coat with oil, and cook about 2 minutes.
- When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and rice is cooked through.
- Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan.
- Finally, fold in the scallions and season with salt and pepper.
Adapted from All Recipes
I served mine up with some perfectly grilled bacon-wrapped filets.
Special occasion? Nope… I got the filets on sale for $1.50 each because they were on their last sell-by date. Embarrassed for being cheap and possibly compromising my health? Nope. Proud of finding an awesome deal? You bet!
On a very unrelated note, Cali says “Hi!”
I mean… “Meow!”
She hates when Dad bugs her, but he never seems to leave her alone. She’s a grump.