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Title : How to Make the BEST Mushroom Risotto
link : How to Make the BEST Mushroom Risotto

How to Make the BEST Mushroom Risotto

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! The flavor combination is amazing! 

This classic Italian recipe can be served as main dish or a side dish paired with a hearty meat. A comfort meal that is planned and prepared with you in mind! Slow Cooker Italian Chicken and Potatoes, Creamy Tomato Italian Parmesan Chicken or Classic Italian Wedding Soup are some of our favorite classic Italian meals to try.

Mushroom Risotto

I needed something light, comforting and manageable for the week and I knew Mushroom Risotto had to be made! It is a dish that can be warmed up quickly and taste good every day. It has simple ingredients and when combined all together adds this comforting and oh.so.good. meal that makes your day go even better! It is beginning to finally warm up and have the sun out here in Utah. I am loving the rays and enjoying being outside. This Mushroom Risotto is perfect for making ahead for your busy week or enjoying it right off the stove top.

I am all about making life simple in May. With so many kids functions and activities crammed into the last few weeks of school and sports I needed something with comfort to tell me “it’s going to be okay!” This is a quick and easy meal that my kids can warm up quick after school or for lunch with the littles. It has been a life saver for me and getting through the busyness. This Mushroom Risotto is a great recipe for all ages of kiddos and has just enough flavor that it is not overpowering. Hope you enjoy and good luck this May!

How Do You Make Mushroom Risotto?

• Start by warming the chicken broth.  Either in a large bowl in the microwave or in a medium saucepan over medium heat bring to a simmer.
• In a large pot heat the olive oil.  Add the onion and cook until tender.  Add 1 tbsp butter, garlic, mushrooms and thyme.  Cook until the mushrooms have softened and are tender.  Season with salt and pepper.  Remove and set aside on a plate.
• Melt the remaining 1 tbsp butter and add the arborio rice.  Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes.  Add the wine and cook until the wine has absorbed.  
• Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid.  Continue to add one cup of broth and allow the rice to absorb after each addition.  Stir often and cook until the risotto is al dente and not mushy.  You may not need all of the broth.  
• Add the mushrooms, parmesan, and peas back to the rice and stir.  Garnish with fresh parsley.  Serve while warm. 

What is Risotto?

Risotto (/rɪˈzɒtoʊ/, Italian: [riˈzɔtto] or [riˈsɔtto], from riso meaning “rice”) is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese.

What is the Best Rice to use?

The best northern Italian dishes, risotto is elegant and simple, but there are a few tricks to getting it right. First, always use Italian short- grain rice like arborio or vialone; nothing else will do as a substitute for best results.

What Type of Wine is Best?

Mushroom risotto will make most wines taste delicious, but some will be amazing. In general, it’s especially good with earthier reds, like Pinot Noir or Nebbiolo, or fuller-bodied whites, like lightly oaked Chardonnay or Pinot Gris. It is always best to choose a wine that you enjoy and use that type of wine in the recipe.

Can You Make Mushroom Risotto without Wine?

Yes! You Can Make Risotto Without Wine. The good news is you can definitely make risotto without wine. White grape juice: Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish.

Can You Use a Red Wine Instead of White Wine?

Some recipes get pretty specific about the kind of wine they want you to use: an oaky chardonnay in this reduction sauce, a hearty Italian red for that braise. All wines will chemically behave in the same way, so there’s no danger that a recipe won’t work if you use a red instead of a white or vice versa.

What Goes With Mushroom Risotto?

We always love to eat Mushroom Risotto as its self instead of a side dish; however, if it is used as a side dish, any type of meat is complimented by this dish.

What are Button Mushrooms?

Agaricus bisporus is an edible basidiomycete mushroom native to grasslands in Europe and North America. It has two color states while immature—white and brown—both of which have various names. When mature, it is known as portobello mushroom.

Button Mushrooms are packed with nutritional value. They’re low in calories, are great sources of fiber and protein (good for plant-based diets). They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D.

Can You Use Fresh Peas?

Yes! Fresh peas are a great substitute.

Can You Make Mushroom Risotto Ahead of Time?

Yes! If you are making your risotto well in advance, place in a shallow baking pan and cover. Refrigerate until ready to serve.

Are You Looking For More Rice Dishes? Here are some great ones!

• Easy Sausage and Rice Casserole 
• One Pot Creamy Parmesan Chicken with Mushroom Rice
• Better Than Takeout Fried Rice Recipes
• Cheesy Zucchini Rice
• No Peek Chicken and Rice Casserole

Mushroom Risotto

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! 

• 6-8 c. chicken or vegetable broth
• 1 tbsp. extra-virgin olive oil
• 1 onion (finely chopped)
• 2 tbsp. butter (divided)
• 2 cloves garlic (minced)
• 16 oz. button mushrooms (sliced)
• 1 tbsp fresh thyme (stems removed and minced)
• salt and pepper
• 2 cups arborio rice
• 1/2 c. white wine
• 1 c. Fresh Parmesan Cheese (grated)
• 3/4 c. frozen peas (thawed)
• 2 tbsp. chopped fresh parsley

1. Start by warming the chicken broth.  Either in a large bowl in the microwave or in a medium saucepan over medium heat bring to a simmer.

2. In a large pot heat the olive oil.  Add the onion and cook until tender.  Add 1 tbsp butter, garlic, mushrooms and thyme.  Cook until the mushrooms have softened and are tender.  Season with salt and pepper.  Remove and set aside on a plate.

3. Melt the remaining 1 tbsp butter and add the arborio rice.  Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes.  Add the wine and cook until the wine has absorbed.  

4. Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid.  Continue to add one cup of broth and allow the rice to absorb after each addition.  Stir often and cook until the risotto is al dente and not mushy.  You may not need all of the broth.  

5. Add the mushrooms, parmesan, and peas back to the rice and stir.  Garnish with fresh parsley.  Serve while warm. 

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