Mushroom Parmesan Risotto


After a relaxing weekend at home of catching up on sleep and reading a book (for fun! gasp!) I wanted a comfort food dinner, and mushroom risotto sounded awesome. Risotto just requires patience, so try to make this recipe when you’re not feeling rushed. It takes about an hour.

This recipe, which is a modified version of the recipe I found on the food blog Gimme Some Oven, makes enough for 4 servings. I made the whole thing so that I’d have leftovers for the rest of the week! You’ll need:

4 cups homemade chicken stock

1 T olive oil

1/2 onion, minced

1 cup Arborio rice

1/4 cup dry white wine (Pinot Grigio works well)

2 T butter

1 t sage

8-10 small cremini mushrooms, sliced

1/2 cup grated Parmesan cheese

In a pan, saute the onions in olive oil until they are translucent, then add the rice and stir to coat the rice with the olive oil. You’ll need to stir constantly for three minutes as you cook the rice so that it doesn’t burn! Add the white wine to the pan after 3 minutes and cook, stirring, until the wine is completely absorbed.

The next half hour of your life is essentially a waiting game with risotto. Add the chicken stock to the pan, 1 cup at a time, stirring fairly constantly over medium heat until the stock is completely absorbed by the rice. Meanwhile, chop the mushrooms and saute them in another pan with the butter until they are golden brown.

Continue to add chicken stock cup by cup to the rice (four times), stirring continuously until the stock is absorbed completely each time. Once all four cups have been incorporated, taste the rice. If it has a bite to it, add a small amount of water or chicken stock and keep cooking the risotto. Mine was done after the 4th cup of stock was incorporated, so I turned the heat to low, and added another small pat of butter, the mushrooms, the parmesan cheese, the sage, and salt and pepper to the rice. After stirring to incorporate all of those ingredients, the risotto was ready to eat!

You can top the risotto with additional parmesan cheese if you’d like, and remember that this recipe is awesome with a good chunk of focaccia bread or a side of grilled asparagus. Enjoy!


About Jenni

I'm a writer and editor from the Boston area. You can find my work on Upworthy, Narratively, 538, Cook's Country, and more.

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