Creamy Risotto
Creamy Mushroom Risotto. Rich, creamy rice slowly simmered with chicken broth, butter, parmesan cheese, and topped with butter sauteed mushrooms.
Servings: 6
Equipment
- 12 inch cast iron skillet
- 10 inch cast iron skillet
Ingredients
- 6 Tablespoons Salted Butter (divided)
- 1/2 Onion (finely diced)
- 2 Garlic Cloves (finely diced)
- 2 cups Arborio Rice
- 7-8 cups Chicken Stock
- 3/4 cup Grated Parmesan Cheese
- Salt and Pepper (to taste)
- Fresh Italian Parsley (diced)
- 1 lb. Wild Mushrooms (sliced)
Instructions
- Heat a large skillet over medium-high heat. Add 2 Tablespoons of butter and saute onion for 6-7 minutes or until it begins to soften. Add garlic cloves and cook for 1-2 minutes longer.
- Add rice and cook for 2-3 minutes. Stir in 1 cup of chicken stock at a time. Let the rice absorb the chicken stock before adding another cup.
- Once the rice has simmered for about 20-25 minutes and all of the chicken stock has been absorbed, stir in parmesan cheese. Season with salt and pepper.
- While the risotto is cooking, heat another skillet over medium-high heat. Add remaining 4 Tablespoons of butter to skillet. Add mushrooms and saute until the mushrooms become golden and slightly crispy, if so desired. Sprinkle with salt. Serve on top of risotto.
