Mushroom Risotto. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor. In a medium saucepan over medium heat, bring chicken broth to a simmer.

Arborio (or any other kind of risotto rice) is cooked slowly with stock and when done, you stir in some freshly grated Parmesan cheese. Bring the broth to a simmer in a heavy medium saucepan. Keep the broth warm over very low heat. You can cook Mushroom Risotto using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mushroom Risotto

You need 8 cup of chicken broth-low sodium or vegetable broth.
You need 3 tbsp of olive oil- divided.
It's 1 of onion- diced & divided.
Prepare 2 of garlic cloves- minced & divided.
It's 1 lb of fresh portobello & crimini mushrooms- sliced.
It's 2 of bay leaves.
You need 2 tbsp of fresh thyme- chopped.
It's 2 tbsp of fresh Italian parsley- chopped.
You need 2 tbsp of butter.
You need 1 of salt & pepper.
It's 1 tbsp of truffle oil*.
Prepare 1 oz of dried porchini mushrooms- wiped of grit*.
You need 2 cup of Arborio rice.
You need 1/2 cup of dry white wine.
You need 1/2 cup of fresh Parmesan cheese- grated.
Prepare 1 of Fresh Italian parsley, for garnish.

Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course. The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but still sturdy within. Mushroom Risotto is soft short grained rice with flavorful button mushrooms, crunchy peas combined to make one of the Best side dishes your family will love!

Mushroom Risotto step by step

* You can leave out the truffle oil. Heat chicken broth in a medium saucepan & keep warm over low heat.
*Reconstitute the dried porchini mushrooms in 1 cup of warm chicken broth. Heat 1tbsp of oil in a large skillet over medium heat. Add 1/2 onion & 1 clove garlic, cook, stirring until translucent about 5 min. Add the fresh mushrooms, herbs, & butter. Saute for 3-5 min until lightly browned, seasoned with salt & pepper. Drizzle in truffle oil then add the dried porchini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and pepper. Saute 1 minute then remove from heat, set aside..
Coat a saucepan with remaining 2 tbsp of oil. Saute the remaining 1/2 onion & garlic clove. Add the rice & stir quickly until it is well coated & opaque 1 minute. This step cooks the starchy coating & prevents sticking. Stir in wine & cook until it is nearly all evaporated..
Now with a ladle, add 1 cup of the warm broth & cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook & stir allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm & creamy not mushy. Transfer the mushrooms to the rice mixture. Stir in parmesan cheese until melted. Top with truffle oil & parsley before serving..

This classic Italian recipe can be served as main dish or a side dish paired with a hearty meat. This mushroom risotto recipe is one of the most delicious variations on the basic risotto recipe. The real magic comes from using mushroom stock, but vegetable stock can be substituted. You can find mushroom stock base in the supermarket or online. You can also make it yourself by simmering mushrooms, with or without celery, carrot, and onion.