Simple & Easy | Creamy Mushroom Risotto | The Prince Eats

Simple & Easy | Creamy Mushroom Risotto | The Prince Eats

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The only thing better than white rice is cheesy and creamy rice. Give this Creamy Mushroom Risotto recipe a shot and thank me later. A perfect way to elevate dinner where plain rice otherwise would be the side dish.

INGREDIENTS: (3-5 servings)

• Arborio rice – 1.5 cups
• Parmesan Cheese – 1.5 cups
• Sauvignon Blanc – 1 cup
• Chicken Stock (or vegetable stock) – 4-6 cups, full-flavor
• Mushroom – Baby Bella, chopped
• Butter – 6 tbsps.
• Onion – 1 large, finely chopped
• Garlic – 3-4 cloves, minced
• Parsley – chopped, garnish
• Salt & Pepper to taste

DIRECTIONS:

1. In a sauce pan begin the process of warming your broth until you reach a slight boil. Once boiling, reduce heat or transfer to a lighter burner.

2. In skillet warmed to medium-heat, add 2 tbsps. of butter, melt and sauté the mushrooms. Break up the mushroom if the pieces are too large. Cook until softened, remove and place on a clean plate.

3. In the same skillet add 2 tbsps. of butter, melt and add the onion. Sauté until tender.

4. Next, add the rice and toast for approximately 1-2 minutes.

5. Once the rice is toasted, pour in the white wine. Simmer on high heat to allow the liquid to reduce by half or until the strong smell of alcohol dissipates.

6. After the alcohol is cooked out, reduce the heat to medium and you can begin the process of pouring 1-2 ladles of hot stock into the skillet or just enough to slightly cover the top of the rice. The objective is to add just enough stock to allow the rice to simmer, but not too much liquid that it boils. Push around the rice in the pan long enough until the rice is evenly covered in stock.

7. Once the rice absorbs the liquid, repeat step 6 as many times until the rice becomes tender and creamy. This cooking process should take approximately 15-25 minutes.

8. After the rice is cooked to al dente, turn off the fire and add the remaining 2 tbsps. of butter, mushroom and parmesan cheese. The residual heat from the pan will melt the butter and cheese. Taste for flavor and add salt and pepper by the pinch if necessary.

9. Garnish with parsley and serve immediately.

10. Enjoy! Let me know how it goes.

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welcome to the prince eats here’s a quick video for the creamiest and easiest risotto you’ll ever make ingredients and instructions are in the description if you enjoy this video please like comment subscribe and share preparing creamy risotto is very simple and easy the first important step is choosing the right rice for this recipe i’m using arborio rice some use carneroli but i find that arborio works really well it’s a medium grain rice one ingredient that elevates the flavor of the rice and in my opinion is non-negotiable is parmesan cheese butter is a must for this recipe i’m using diced onion however shallots are preferred either work well mushroom is optional however great for this recipe dry white wine i’m using dry white wine for this recipe however it’s not necessary i like to use the dry white wine as somewhat of an acidic element to the dish if you don’t want to use the dry white wine you can certainly opt for lemon juice stock i’m using chicken stock for this recipe however any stock works as long as it’s full flavor minced garlic goes well with this dish this process requires a little bit of multitasking off to the side you’re going to get a saucer pan going and you’re going to heat your stock in that pan throughout this cooking process we need that stock to be warm if not boiling start with your skillet on medium high heat and add your butter cooking the rice comes last so the first thing we want to do is saute our mushrooms if you have large pieces i recommend you break them down when your stock gets up to temperature you can lower the heat or move it to a lighter burner once the mushroom is cooked transfer it to a clean plate and move it to the side in the same pan add more butter and then the onions cook on medium heat and long enough until they become tender next add your garlic and toast for a couple minutes this next step is critical and that’s toasting your rice you don’t want to toast it too long that it burns however you do want to toast for a minimum of one minute maybe two depending on how much rice you’re preparing once the rice is nice and toasted you can go ahead and add your white wine you want to cook that white wine long enough until the liquid in the pan is reduced by half or the strong smell of alcohol dissipates you’ll notice the rice begins to absorb the liquid we’re at the home stretch and these next few steps are very simple however critical here’s where we begin to use that hot pan of stock that’s over to the side as the liquid in your pan begins to dry you want to add one to two ladles of stock to your rice and allow that rice to absorb the liquid once you pour the stock into the skillet you don’t want to get into a stirring match you just want to move the rice around a little bit so that there is even cooking you will rinse and repeat these steps two to three times until your rice is tender this can take anywhere from 15 to 25 minutes arborio rice is perfect for this recipe and as the rice cooks you’ll notice that it gets creamier and thicker arborio rice is a moderately starchy rice which is aiding in the thickening process when you think your rice is done taste it for texture and flavor add salt by the pinch if necessary dump in your mushroom butter and parmesan cheese turn the fire off and let the residual heat from the pan melt the butter and the cheese and after about a minute it’s a wrap this risotto comes out thick creamy and flavor packed all that’s left to do is garnish with some parsley and dinner is served visit theprinceeats.com for more simple and easy meal ideas just like this one