Mushroom Risotto

Mmmm…mushrooms! There’s such a wonderful variety of sizes, shapes, colors and flavors. They are so versatile; you can use them in soups, salads, as a side dish or a main dish. Don’t you just love them? Since I can remember, I’ve always loved mushrooms and things haven’t changed.
 
The first time I tried Mushroom Risotto, it was love at the first “bite”! I was in an upscale restaurant in New York City and when I saw that dish on the menu, as a mushroom lover, of course I ordered it. As much as I expected a very delicious meal, I never thought it would exceed my expectations…it was heavenly!
 
I never thought to give it a shot at home until a couple years ago. Being disappointed many times and by failing to find a great place that could make it well, I decided I should try to make it myself. The very first time, it wasn’t perfect. I overcooked it and instead of being creamy, it turned out to be mushy…yuck! This first attempt didn’t discourage me to try it again and thankfully, my second time was a triumph. I was so pleased with the results and now it is a regular item on my kitchen menu.
 
I know it takes time to cook and stirring consistently for over 20 minutes can be exhausting BUT in the end this is such a lovely dish, you will be proud to serve it. Some chefs would say that it takes years to make a perfect risotto. I’d say it takes patience, accuracy, more patience and love. Just follow these steps, certainly don’t rush anything and you will get an amazing Mushroom Risotto.
Bon Appétit!

 
FOOTNOTE: It uses around 5 cups of broth but it depends - you might use slightly less or more. It is wise to add another cup just in case more is needed. For a vegetarian/vegan version, use vegetable broth.

KITCHEN TOOLS: The Calphalon Cheese Plane can be purchased in the "SHOP" section of Club Foody.

Prep Time
10 minutes
Cook Time
50 minutes
Passive Time
Mushroom Risotto
Mushroom Risotto