How to Make Mushroom and White Wine Risotto

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By easilyportable
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Risotto is a traditional Italian rice dish that’s wonderfully satisfying to eat. However, it's pretty time consuming to make and you have to stand there constantly stirring and babysitting, but as Chef Rocco Dispirito says, "If you truly enjoy the craft of cooking. If slicing, sweating, stirring, and creaming gets you off, no dish is a more satisfying foodie-call than risotto. It’s my absolute favorite thing to cook." And he's right. You’ll feel incredibly accomplished whenever you finish making a risotto. In this article, you will learn how to make mushroom and white wine risotto.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

8 cups low sodium chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
2/3 cup grated Parmesan cheese
Salt and freshly ground black pepper, optional

Step 1

Melt the butter in a heavy large saucepan over medium heat. Add the olive oil. Add the onions and saute until tender for about 8 minutes. Add the white mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate for about 5 minutes. If you don't like mushrooms, you can exclude them from the risotto and the recipe will still taste great.
Step 2

Stir in the rice and let it toast for a few minutes. Add the wine and cook until the liquid is absorbed, stirring often for about 2 minutes. Adding wine gives the risotto another layer of flavor.
Step 3

Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes (the rice will absorb 6 to 8 cups of broth).
Step 4

Mix in the Parmesan. Season with salt and pepper, to taste. This risotto recipe serves 6.