This mushroom risotto recipe is such a great side dish for grilled meats! I like to serve this with an Italian salad and crusty bread. It’s really one of the most delicious and versatile risotto recipes you’ll find.
Many ingredients can also be added to this mushroom risotto recipe about 20 minutes into cooking.
To make it a pumpkin risotto, simply add 1 cup of diced butternut squash or pumpkin along with the mushrooms.
For an asparagus risotto, add crisp-cooked asparagus tips; for a seafood risotto, add some sauteed garlic shrimp and about 1 tablespoon of tomato paste to the mix. Finally, a chicken risotto recipe can be made by adding diced cooked rotisserie chicken pieces at the end.
Chef Tips with Jason Hill | CookingSessions.com
Mushroom Risotto
The key to this classic Italian side dish is constant stirring. I like to make mine with sliced mushrooms, but you can also toss in such ingredients as diced cooked chicken; sauteed garlic shrimp with 1 tablespoon tomato paste; crisp-cooked asparagus tips; diced cooked ham and green peas; cubed butternut squash or pumpkin.
Ingredients
Method
- Place broth in a large sauce pot and keep over low heat. Have a ladle ready to use.
- Heat a heavy saute pan over medium high heat. Add butter and saute the minced onions. Add mushrooms and saute until soft and translucent.
- Add garlic and saute about 2 minutes. Stir in rice and saute about 5 minutes.Add wine and let slowly cook down a couple minutes. Add your first ladle of chicken or vegetable broth to the pan. Keep stirring continuously, adding a ladle at a time as the previous ladle of liquid cooks off.
- After 25 minutes, it will have the consistency of oatmeal. You want it to be soft, but still firm.
- Stir in the parmesan cheese and season with fresh cracked pepper.
