How to Make CREAMY MUSHROOM RISOTTO like an Italian not by an Italian

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth maintains moisture without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a protein-rich alternative.

Welcome to Backyard Chef, I'm Rick; today we're making mushroom risotto.

Start by finely dicing the onion to about the size of the rice.

Mince the garlic; it's optional but adds flavor.

Prepare fresh parsley by removing the leaves and finely mincing them for garnish.

Slice the mushrooms into thick slices; you can use any type of mushrooms you prefer.

Heat a wide pan and add olive oil and a bit of butter for flavor.

Add the sliced mushrooms to the pan; season with a little salt and pepper, and cook them down until they release their moisture and start to brown, about 5 minutes.

Once the mushrooms are cooked, set them aside in the pan.

In another pan, add about 3 tablespoons of olive oil and heat it up.

Add the minced garlic and diced onion to the pan; sweat them down until they are translucent, without any color.

Once the onion and garlic are translucent, add the arborio rice to the pan and toast it gently, stirring it around.

Pour in white wine and let it evaporate, stirring until absorbed.

Gradually add vegetable stock, one ladle at a time, allowing the rice to absorb the liquid before adding more; this process helps release the starches for creaminess.

Continue adding stock and stirring until the rice is creamy and cooked through, which can take about 25 minutes from the first addition of liquid.

Once the rice is cooked, stir in the cooked mushrooms, and season with salt and black pepper to taste.

Garnish with minced parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens