This month, we’re featuring delicious meals that you can make using a single dish. Today, Giulia from Audrey’s is sharing her killer recipe for mushroom risotto with nutty Parmesan cheese. Here’s how to whip it up…
When I was 15, I had a great Italian teacher—and while I don’t remember complicated conjugations, I will never forget the risotto he taught us to make. He said it was the way his mama made it and it tasted incredibly good. I’ve been making his recipe ever since—often as a quick and comforting dinner, but also when people come over, or when I need something to bring to a potluck. It’s a one-pot meal and comes together really easily. You don’t even have to stir it as much as you might think!
Recipe: Mushroom Risotto
Serves 6-8< You'll need: 2 tbsp. of olive oil 1 medium yellow onion, chopped 1 cup arborio rice (you need this type of rice) 1 cup dry white wine 4 cups chicken broth (hot is better) 2 cups chopped mushrooms (I used portabella, mini bellas and shiitake) 1/4 cup butter 1/2 cup grated Parmesan Salt and pepper 1/3 cup chopped parsley (optional) What to do: Heat a heavy bottomed pot on medium-high heat. Once hot, add olive oil. When the oil has warmed, add onions. Stir and cook until onions are glossy, but not brown. Add rice and stir to coat with onions and oil. Add white wine, stir well, and let sit a couple of minutes until wine evaporates, but rice doesn't stick to the bottom of the pan. Add one cup of chicken stock, stir well and let sit until almost evaporated. Repeat until you reach last cup of broth. Once you've added the last cup of broth, stir well and add mushrooms, butter, parmesan, salt and pepper. Let sit until broth slowly evaporates and the butter and cheese melt. Stir well until well combined and no liquid is left. Turn off heat and let sit about five minutes until rice has a nice creamy consistency. Taste and add more seasoning if you wish. Serve in bowls and sprinkle with parsley and some more grated cheese if you wish.
Thank you so much, Giulia!