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Baby Bella Mushroom Risotto

Baby Bella Mushroom Risotto

  • Author: Nicole | Fresh Apron
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

This Baby Bella Mushroom Risotto is creamy, flavorful, and absolutely delicious. Risotto is surprisingly easy to make, and only takes about 30 minutes. Perfect for a date night or nice dinner in.


Ingredients

Scale

For the Mushrooms

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 8 ounces baby bella mushrooms, halved then sliced

For the Risotto

  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups warm chicken broth
  • 1/2 cup parmesan cheese, freshly grated

For Serving (optional)

  • fresh parsley
  • grated parmesan cheese

Instructions

For the Mushrooms

  1. In a large sauté pan, heat oil over medium-low heat. Add garlic, and cook about 1 minutes until fragrant and golden.
  2. Add in mushrooms and cook for 4-5 minutes, stirring occasionally, until soft and sightly browned.
  3. Set aside.

For the Risotto

  1. In a heavy 3 quart saucepan, heat oil over medium-low heat. Add shallots, and sauté until softened and translucent. About 1-2 minutes.
  2. Add arborio rice and sauté stirring about 1-2 minutes until coated in the oil.
  3. Add wine and stir occasionally until absorbed.
  4. Slowly ladle in warm broth, 1/2 cup at a time stirring occasionally (not constantly, but often) until each is absorbed. It should simmer, not boil. Adjust heat accordingly. This should take about 20 minutes. It should be creamy, but al dente. Add more broth if needed.
  5. Remove from heat and stir in parmesan cheese and cooked baby bella mushrooms.
  6. Serve immediately topped with parsley and more parmesan cheese. (optional)

Notes

Prepare all ingredients before you start cooking the risotto.

Do not boil risotto- you just want it to gently simmer.

Stir, Stir, Stir! Be sure you stir this often (but not constantly) to release the natural starches of the rice and also to make sure it doesn't stick to the bottom of the pan. It's best not to walk away from this while cooking.

Cook until creamy and al dente. Do not overcook risotto, or it'll be mushy.