Creamy Mushroom Risotto
Equipment
- Cookie Sheet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Large Saucepan
- Large skillet
- Knife
- Laddle
- Rubber Spatula or Wooden Spoon
Ingredients
- 1 package Mushrooms White button or cremini. Cleaned, dried, and quartered.
- 2 tbsp Butter
- 1 1/2 cups Arborio Rice
- 1/3 cup Minced Onion
- 2 Cloves Garlic Minced
- 5-6 cups Chicken Broth or Vegetable Broth
- 1 sprig Fresh Thyme or 1/4 tsp dried
- 1 small sprig Fresh Rosemary about 2 inches long. OR 1 pinch dried rosemary.
- 1/4 cup Sour Cream
- 1/4 cup Parmesan Freshly grated or pre-grated.
- 2 tbsp Fresh Chopped Parsley (optional)
- 2-3 tsp Olive Oil
- Salt and Pepper
- 1 Tbl Lemon Juice - Fresh if possible
Instructions
- Preheat oven to 400° place a rack on the top setting.
- Pour broth into a medium saucepan and place over medium low heat.
- Strip leaves from rosemary and thyme, set aside.
- Line a cookie sheet with parchment paper.
- Chop the mushrooms. Combine them in a bowl with 1-2 tsp olive oil, 1/2 the rosemary leaves, and a pinch of salt and pepper. Toss and spread into a single layer on the prepared cookie pan. Place the pan on top rack, 4-5 inches from the top of the oven. Roast for 15 - 20 minutes or until lightly browned and tender, stirring halfway through. Once done, remove pan from oven and set aside.
- While mushrooms roast - melt butter in a large saucepan over medium heat until bubbling subsides. Add the rice. Cook stirring until rice is opaque and lightly golden.
- Add the rosemary, thyme, and onions to the rice and sauté until slightly softened, 3-5 minutes.
- Add the garlic and stir for 1 minute more.
- Using a ladle add 3 ladles full of broth to the rice. Simmer over medium low-medium heat, stirring until the liquid is almost completely absorbed. Continue adding broth 1 ladle at a time stirring and agitating the pan, allowing broth to be absorbed between each addition. Continue until rice has reached desired doneness, al dente will still have a slight underdone center. You may not need to use all the broth.
- Once the rice has reached desired doneness, add the mushrooms, sour cream (optional), lemon juice, parmesan, and parsley, and stir until well combined. Season with salt and pepper to taste.
- Serve immediately.
Notes
OPTIONAL:
- Can use veggie or beef broth for a lighter or richer flavor.
- Splash with a squeeze of lemon juice before serving.