Restaurant-Style Creamy Mushroom Risotto
Ordering risotto at your favorite Italian restaurant has always been a treat reserved for dining out. But the truth is risotto is very easy to make and my creamy mushroom risotto is the perfect choice to start making this classical Italian dish in your own home.
- 12 ounces mushrooms sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ cup onion fine diced
- 1 cup arborio rice
- 2 ½ cups chicken stock
- ½ cup heavy cream optional
- ½ cup Romano cheese grated
- ½ teaspoon black pepper to taste
In a medium saucepan, heat the chicken broth to a simmer.
In a large skillet, heat 1 tablespoon of olive oil and one tablespoon of butter over high heat. Add the mushrooms and saute until nicely browned. Approximately 5-6 minutes. Remove them from the pan and set them aside.
In the same skillet, heat 1 tablespoon of olive oil and one tablespoon of butter, Saute the onion for 1-2 minutes and then add in the rice. Toast the rice in the pan for about 2-3. **Don't overcook, the rice won't change color. Add 1 cup of the heated chicken broth to the rice in the pan, stirring occasionally. Reduce the heat to medium and add the rest of the stock 1/2 cup at a time until the rice absorbs all of the liquid**Stirring occasionally to help the rice cook evenly. It should take 10-15 minutes to add the entire all the chicken stock.
When all the stock has been absorbed by the rice add in the mushrooms. Remove from the heat and mix well.
Add the Romano cheese, heavy cream and black pepper. Return to medium heat and mix thoroughly as the risotto reheats. Garnish with chopped parsley, serve and enjoy!
Calories: 523kcal | Carbohydrates: 51g | Protein: 15g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 382mg | Potassium: 528mg | Fiber: 3g | Sugar: 5g | Vitamin A: 664IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 3mg