Mushroom Risotto

This mushroom risotto is to die for. 

It is super creamy, cheesy, and packed full of mushroom-y flavour. 

The mushroom gravy (wait, mushroom gravy?!?) is the secret ingredient that just brings this risotto to a whole new level. 

Now, risotto = majorly intimidating, right?!

WRONG. 

It is actually pretty easy to make, it just requires constant attention. It is a very hands on dish, but it comes together easily in about an hour. 

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What do I need to make Risotto?

• Deep skillet
• Arborio Rice
• Chicken or Vegetable Stock
• Dry White Wine
• Parmesan Cheese
• Butter, Garlic, Olive Oil, Salt

For the Mushroom Gravy you will need:

• Cremini or Baby Bella Mushrooms
• Butter & Flour
• Chicken Stock

Making the Mushrooms

This is the mushroom gravy! It adds serious flavor to the risotto and it is SO easy to make. 

In a large saute pan add the finely chopped mushrooms and the butter. 

Cook over medium heat stirring occasionally for about 6 minutes, until the mushrooms are softened and slightly cooked. 

Sprinkle the flour over top of the mushrooms and stir with a wooden spoon. Cook until just incorporated, about 1 minute. 

Add the stock and stir until it is fully combined with the mushroom mixture. 

Add a pinch of salt and cook for 2 minutes, stirring constantly. 

Remove the prepared mushroom gravy from the pan and set aside to cool.

Preparing the Risotto

Risotto is made by adding warmed stock to the rice intermittently while it is cooking. This forms a creamy starch that binds the risotto together. 

Keeping the stock warm the whole time is the key to a successful risotto. That and stirring literally the entire time. 

So in a medium saucepan, heat the stock until hot and steaming, lower the heat to a simmer. 

In the same saute pan that the mushrooms were cooked in, add the butter and olive oil.

Over medium heat saute the minced garlic until fragrant, 1-2 minutes. Be careful not to burn the garlic. 

Add the arborio rice and stir to combine with the butter/garlic mixture. Stirring constantly, cook until the rice gives off a nutty aroma and is starting to lightly brown.

Lower the heat to medium/low heat and add the pinot grigio white wine to the rice. Stirring constantly, cook until all of the wine has absorbed into the rice. 

Using a soup ladle, scoop one ladle of the heated stock into the rice. 

Stir constantly until the rice has fully absorbed the stock, approx. 4-5 minutes. 

It is very important to stir constantly throughout the entire process of making the risotto. 

Repeat until all of the stock has been added and is absorbed. As you go, you will notice that the risotto takes on a thick creamy texture, this is what you want!

It should take you around 25-30 minutes to add all of the stock to the rice. 

After all of the stock has been added into the risotto and the rice is tender, add the grated parmesan cheese and salt. 

Stir in the prepared mushrooms and cook for an additional 2 minutes. 

Serve immediately.

Storing Leftover Risotto

Store the leftovers in an airtight container in the fridge for up to 3 days. To reheat; heat in a frying pan over medium heat until heated through.

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