Mushroom Risotto

Submitted by Bellinda

"This is one of the first dishes I cooked when I first got married. 'Real' risotto seemed too complicated. This recipe is pretty easy. The ingredients are so simple, but the dish is delicious. I had trouble giving an amount for the mushrooms. You have to decide how strong you want the mushroom taste to be. I often sprinkle the dish with a bit of fresh chopped parsley just before serving."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 2

ingredients

• 1⁄2 - 1 medium onion, diced
• 1 cup arborio rice
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cups broth
• 1⁄2 - 1 cup mushroom, finely chopped
• 2 -3 tablespoons parmesan cheese, grated
• salt, pepper

directions

1. Add oil, butter, onions and rice to a pot and slowly sweat until rice starts getting translucent.
2. Add broth. Any kind will be fine. Simmer on low. Keep checking to see if you have to add more broth or water.
3. Once the rice is done mix in the cheese and mushrooms.(If you chop them really fine, they will kind of melt into the rice and not taste raw). You might have to add a bit more broth or water.
4. Add salt and pepper, taste and adjust seasoning.

Reviews

[Vicki in CT]

Enjoyed this risotto. I had to use more broth. I think with some additional herbs/seasonings this could be five stars for sure.

 

[Boomette]

For me, the texture was like a risotto. It was very creamy. I loved it. I used half a red onion. Chicken broth, I think I used in total 4 cups of it. But each time I added 1/2 cup at a time. I used 1 cup of mushrooms finely chopped and then let cook 10 minutes. For us, it's more than 2 servings. I have leftover. For us that's probably 4-6 servings. Thanks Bellinda :) Made for 123 hit wonders

 

[Nimz_]

We really enjoyed this. I used Basmati rice and portabella mushrooms along with red onion. I chose chicken broth which worked well for us. A very nice dish. Thanks for sharing. :)

 

[IngridH]

I really enjoyed this dish. While it's not the same as "real" risotto, I'm certainly not going to complain about not having to stand and stir for 20-30 minutes. You give up the creamy texture of the long stir dish, but retain all of the wonderful flavors from the rice, broth, and mushrooms. While you list this as 2 servings, for me, as a side I thought it would serve 4 and as a main, probably 3. I followed the recipe fairly closely, with a few exceptions: I added about a quarter ounce of dried porcini mushrooms soaked in water, then used the soaking liquid as part of my broth; instead of arborio rice I used short grain sushi rice (I use this in the long stir version of risotto as well); and I used 1/4 of a very large red onion; for the broth, I chose beef broth to complement the meatiness of the mushrooms. I would change a couple of things- first, I would add a little white wine or lemon juice before adding the broth, to add a little acid and brightness to the flavor. Second- I would add a little garlic along with the onion and rice- this may just be personal preference, but I think it would add some complexity to the flavor. Lastly- taste this before serving; depending on the broth you choose, you may need to add a good bit of salt and pepper. Overall, I really enjoyed this dish, and will make it again. Thanks for posting!