Cristie’s Mushroom Risotto
Yield: 12 Servings
Prep: 15 minutes | Cook: 30-40 minutes
Total Time: 45 minutes - 1 hour
- 4 large shallots, finely diced
- 8 large garlic cloves, pressed using garlic press
- 1lb of your favorite mushrooms, I prefer shitake, chanterelle, and portabella.
- 3 cups of Arborio or Carnaroli rice
- 2 cups dry white wine
- 2 16oz cartons of chicken stock
- 2 cups Parmesan Cheese, plus more for sprinkling on top
- 2 Tbsp. Butter
- Salt and pepper to taste
- Parsley (optional)
- Chicken or Seafood (optional)
- Sauté mushrooms (or other vegetables) ahead of time with garlic and olive oil - set aside to cool.
- Prepare any seafood or meat you plan to add. I often like serving with pan-seared scallops or roasted chicken. The risotto will take about 30-40 minutes to prepare so cook your protein accordingly.
- Sautee the shallots on medium heat with olive oil and 1-2 tbsp of unsalted butter until softened and slightly translucent. do not burn!
- Add the garlic and continue to sauté until both are further softened. do not burn! Low to medium heat is fine.
- Once both are softened and aromatic add 3 cups (using dry measure) of a fine risotto rice. Arborio or carnaroli are recommended.
- “Toast” the risotto rice on low to medium heat until the shallot and garlic, mixture is mostly absorbed into the rice and the rice has a slightly firm feel. do not let it stick to the bottom of the pan! Good risotto takes a lot of stirring!
- Add 2 cups (give or take) of dry white wine to the mixture. And if you haven’t already, pour yourself a glass!
- While the wine is absorbing into the rice, pour one carton of chicken stock into a small pot and warm on low heat.
- Allow the wine to mostly absorb into the rice, stirring every 1-2 minutes.
- Once the wine is absorbed, add roughly 1 cup of warmed chicken stock to the mixture at a time until the risotto is finished. Keep stirring the whole time!
- Depending on your stovetop, it will take 1 1/2 - 2 full cartons of warmed chicken stock to finish the risotto.
- The risotto should be slightly al dente, but not hard. It should spread and melt while stirring!
- Add sea salt and black pepper to taste
- Once the risotto is finished, add 2 cups of finely grated good quality parmesan cheese and stir.
- Stir in your mushrooms and any other vegetables you have prepared.
- Sprinkle the top with additional parmesan cheese.
- Plate and add your seafood or other protein to the top of the dish (if preferred).
- Garnish with freshly chopped parsley.
- Add more butter or wine during the process.
- A dash of truffle oil on top prior to the final parmesan sprinkle adds a lot of flavor!