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Best Mushroom Risotto

A creamy risotto with baby portabella mushrooms and plenty of white wine.
Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Holly- 3 Yummy Tummies

Ingredients

  • 1 C. Arborio
  • 2 C. Baby Portabello Mushrooms; sliced
  • 4 C. Chicken Broth or vegetable
  • 2 C. Dry White Wine
  • 1/4 C. Parmesan Cheese; grated
  • 1/4 C. Romano Cheese; grated
  • 1/4 C. Whipping Cream or Half and Half
  • 1 Tsp. Dried Basil
  • 1/2 Tsp. White Pepper
  • 1/4 Tsp. Salt
  • 2 Tsp. Garlic; minced
  • 2 Tsp. Olive Oil
  • Optional Garnishment:
  • Freshly chopped parsley

Instructions

  1. Add Olive Oil to a large skillet on Medium/High Heat.
  2. Add mushrooms; salt and pepper to taste.
  3. Add garlic; saute for around 3 minutes.
  4. Add 1 C. Chicken broth and 1/2 C. White Wine.
  5. Add Arborio, basil, and white pepper.
  6. Stir continuously until liquid is close to completely absorbed.
  7. Repeat adding 1 C. Chicken Broth and 1/2 C. White Wine at a time until liquid absorbs and rice becomes tender (around 20 minutes.
  8. Once tender, add parmesan, romano, salt and pepper to taste; stir.
  9. Top with Whipping Cream and lightly stir in.
  10. Garnish with freshly chopped parsley.