Tuesday, October 21, 2014

Creamy Mushroom Risotto


From the moment I first began to cook I had always wanted to make risotto. Just the name itself sounded fancy...and complicated. When I finally got up the nerve to try my hand at this Italian classic, I discovered making a simple risotto is not as hard as it seems, if you are willing to throw in some time, and a few fresh ingredients. Here's my simplified spin on this savory time-honored dish.



Don't let Gordon Ramsey scare you! You can make a terrific risotto right at home in your own kitchen. One of the great things about risotto is that you can serve it as a side, or throw in some some shrimp or chicken and make it a one-dish meal (my kids love when I add in some shrimp).

Here are two tips to remember when making risotto:

- keep your chicken broth simmering in a large pot next to the skillet you are making your risotto. When its time to add liquid, you don't want to be adding cold broth to your hot risotto. 

- the key to a creamy risotto is the proper cook time. Once you start adding liquid to the risotto you will want to continue stirring all the way through the cooking process until it's ready to serve. Don't be afraid to taste as you go. Under cooked risotto will be crunchy, over cooked will be sticky. 


1. Over medium heat, begin by heating up 2 tablespoons of extra virgin olive oil in a large skillet. Once heated, add the onions and saute until they begin to soften (about 5 min.). Next add the chopped mushrooms and saute until they begin to release some of their liquid (about 2 min.). Add the garlic and saute for another 30 seconds until finally adding the rice.

2. Toast the rice along with the onion/mushroom/garlic mixture for another 5 minutes, stirring frequently, taking care not to let the rice burn. Then add the white wine (you don't have to purchase the finest of wines - I use simple cooking wine) and stir until all the liquid is absorbed. At this point, your risotto should resemble something like this:


3. Toss in a few sprigs of fresh thyme and stir. Now its time to get cooking! Begin adding your chicken broth about one cup at a time (I just use a big soup ladle). Stir continually. As the liquid is absorbed, add another cup of broth and continue this process until the risotto is cooked through and the liquid is absorbed (approximately 15 to 20 minutes) - this is a good time to be tasting. It's okay if you don't use all of the prepared chicken broth. 

4. Remove the thyme sprigs and add and pinch of salt, the peas, and the Parmesan cheese and stir. Serve immediately. 




For more recipes click on the recipes tab on Our Southern Style








27 comments:

  1. This looks so good! Thank you for sharing the recipe.

    ReplyDelete
  2. I LOVE risotto!! My mom makes hers with asparagus and bacon

    ReplyDelete
  3. This recipe looks very tasty. Thanks for sharing!

    ReplyDelete
  4. This is a dish I have been wanting to try! I love anything with mushrooms! On my list!!!

    ReplyDelete
  5. I think a lot of people thing risotto is harder than it looks - its really pretty easy to make!

    ReplyDelete
  6. This looks great. I havent tried making risotta yet but Ive always envisioned using mushrooms in mine.

    ReplyDelete
  7. My brother and I made this mushroom risotto back in October and it turned out so good. We have made it for our families a couple of time since then-

    ReplyDelete
  8. So glad you love it momo! It's a frequent request at our house :) If you are a seafood eater, sometimes I throw shrimp in to make it a meal.

    ReplyDelete
  9. This looks so good. I am going to try this for my family. Thank you for sharing

    ReplyDelete
  10. Thanks for this! I needed a new recipe to try!

    ReplyDelete
  11. This looks amazing! I am going to try your recipe with my family. Thanks for the great instructions. Pretty sure this will be a big hit!

    ReplyDelete
  12. I adore Risotto, but I don't make it all that often. I find that the process takes a bit longer than you have described here (or mine does, what am I doing wrong!). You are so right that you don't want to be adding cold broth to your hot risotto, that can really mess things up.

    ReplyDelete
  13. This looks So good. I probably shouldn't have seen the prior to my eating. Now I want this...now :) I am sure Ramsey would love this recipe :)

    ReplyDelete
  14. I have never made risotto but this looks and sounds so amazingly delicious. I for sure have to try making this indeed. Thanks for sharing.

    ReplyDelete
  15. I've always wanted to try making risotto, but was very intimidated by it. This recipe really breaks it down and you've helped me get over my fear of trying it! Thanks for the recipe. This looks and sounds delicious!

    ReplyDelete
  16. Yum! I'll have make this this weekend for myself. I'm the only on in the house who loves mushrooms!

    ReplyDelete
  17. This is lovely, and not as hard to make as everyone claims!

    ReplyDelete
  18. I have been worried about making risotto. However, your tips reassure me. Thanks...

    ReplyDelete
  19. This dish looks easier to make than other risotto recipes I have seen

    ReplyDelete
  20. I always order risotto when I can and mushroom is my favorite. I am definitely going to try this recipe. Thanks for sharing :)

    ReplyDelete
  21. Thanks for all of the Risotto comments! Its still one of my favorites to make at home! Don't be scared to switch it up - it's a really versatile dish! Add chicken for a complete meal, or switch out the peas and try some julienne carrots, cherry tomatoes and shrimp :)

    ReplyDelete
  22. I have been wanting to try making this for a long time.

    ReplyDelete
  23. This looks and sounds very good. Pinning this so I can give this a try.

    ReplyDelete