The first time I had a mushroom risotto, I swore I would never eat it again. I regretted ordering it after the first bite. I’ve created many risotto recipes using a wide range of ingredients, but never mushroom… Until recently. I thought, maybe I could do better, and I totally did. The result was a recipe that I now love (but still will never order out), and make often. This recipe pairs the earthy flavor of the mushroom with the rich and creaminess of a risotto, to create an excellent side dish.
- 5 T Garlic Better than Bouillon
- 5 Cups Water
- 1 Cup Arborio rice
- 1 ½ TB Olive oil
- ¾ Cup White wine
- 1/3 cup Parmesan fresh grated
- 6 oz. mushroom
- 2 TB Butter
- Add better than bouillon, water and mushrooms into a pot and heat over medium.
- Heat a large pan over medium and add the oil. Heat oil for a few minutes.
- Add the rice and coat in the oil. Cook for 2 minutes.
- Add the white wine and cook for 2-3 minutes.
- Ladle the broth, 1 cup at a time, into the rice. Try to leave the mushrooms in the liquid. Cook the risotto until the liquid is absorbed. Then, repeat this process until all liquid is absorbed into the rice. The mushrooms should go into the rice with the last cup of liquid. This process should take 30 to 40 minutes.
- Remove the rice from the heat, then add the parmesan and butter. Stir well to combine.
- Serve with fresh parmesan or crumbled bacon on top.