Mushroom Risotto
Author: 
Recipe type: Side
Cuisine: Italian
Makes: 4 servings
 
Risotto may seem like an intimidating dish to make, but it's really because there is more hands-on time compared to other dishes. The steps themselves are actually quite simple, and you'll create a side dish that is sure to impress. This pairs well with roasted or grilled meats, or serve with a fried egg on top for a hearty vegetarian meal.
Ingredients
  • 1 carton (900 mL) mushroom broth
  • 1 cup (250 mL) water
  • 1 cup (250 mL) dried mushrooms, rinsed (optional)
  • 4 Tbsp (60 mL) butter, divided
  • 4 cloves garlic, chopped, divided
  • 1 onion, chopped
  • 8 oz (227 g) mixed mushrooms (i.e. button, crimini, oyster, shiitake, enoki, etc.)
  • 1 cup (250 mL) arborio rice
  • ½ cup (125 mL) dry white wine
  • ¼ cup (60 mL) freshly grated parmesan cheese
  • Parsley, optional, for garnish
Instructions
  1. In a small saucepan, bring the mushroom broth, water, and dried mushrooms (if using) to a boil. Lower heat to a gentle simmer.
  2. Meanwhile, heat 3 Tbsp (45 mL) of butter in a large saucepan over medium heat. Heat the remaining Tbsp (15 mL) of butter in a medium skillet over medium heat.
  3. Add 2 cloves of garlic and the onion into the saucepan, sautéing until the onion is soft and translucent, about 5 minutes.
  4. Meanwhile, add the remaining 2 cloves of garlic into the skillet. Cook, stirring, until it's fragrant about one minute. Add in the mushrooms and cook, stirring occasionally, until any liquid that is released is evaporated and the mushrooms begin to brown. Take the mushrooms off the heat and set aside.
  5. Meanwhile, add the rice into the saucepan. Stir until the rice is coated with butter. Deglaze the pan with the white wine, scraping up any browned bits. Cook, stirring frequently, until most of the liquid is evaporated or absorbed. Ladle in ½-1 cup (125-250 mL) of heated broth and cook, stirring frequently, until most of the liquid is evaporated or absorbed. Repeat until the rice becomes al dente, about 20-30 minutes. *It's normal to have some broth remaining.*
  6. Fold in the cooked mushrooms and parmesan cheese. You may need to ladle in some broth if the risotto becomes too thick.
  7. Serve, topped with additional parmesan cheese and/or parsley, if desired.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at https://vinccitsui.com/project/mushroom-risotto/