Mushroom Risotto’s first taste is like a spoonful of sunshine- it’s a tasty and super simple recipe.

The other day, I woke up and had this mad craving for Mushroom risotto. Oh, how much I cherish this dish. I vividly remember when my aunt, who lived in Italy for many years, came to live with us.

She made this fantastic risotto that I just loved so much. Well, she was so proud of herself and wanted to share this recipe with me as well.

I must be frank with you, I have always loved the risotto. It is such a versatile dish that I have no idea why people are so intimidated by it.

I enjoy making chicken risotto and plain parmesan risotto, although there is nothing bland or plain about it.

It is probably my favorite of all, but this risotto with mushrooms holds a special place in my heart.

You can use one kind of mushroom, or perhaps two or more. Furthermore, you may serve it with some protein like fish, chicken, or a steak, or just like this.

There is nothing like a hot risotto settling in your stomach on a cold winter day. It’s like sunshine on a cloudy day.

TAP HERE FOR MORE TASTY SIDE DISH RECIPES

STEP BY STEP INSTRUCTION:

1. Add stock in the saucepan and warm it up over medium-low heat, cover, and keep warm while you make the risotto. You can use your homemade stock or store-bought, vegetable, or chicken stock.
2. Finely chop the onion (or shallots) and celery. Heat 3 tbsp of unsalted butter, the olive oil, add onion and celery mixture in a skillet, and saute for about 2 minutes, making sure it doesn’t stick. Add sliced mushrooms and cook for an additional 2-3 minutes.
3. Mix in the rice, and continue stirring to coat it well with butter and oil. When it’s almost see-through, it is ready for stock. Do not burn it, so keep stirring.

4. Add the stock by the ladleful. Add to the rice and keep stirring until the stock is absorbed. Then add another ladle and mix again; continue adding this until you have used all the stock. Cook at a lower temperature for about 12-14 minutes.
5. Meanwhile, beat the egg yolk, add lemon juice, parmesan, heavy cream, lemon zest, and herb the providence; set aside.
6. When the risotto is ready (the rice should no longer be hard but still has some bite. You may taste it) take it off the heat and add the egg mixture.
7. Add remaining unsalted butter, and season it with salt to please your taste. Serve with more parmesan if you desire.

I do hope you guys make it because I tried to simplify it as much as I could.

If you try my Mushroom Risotto, please tag me on Instagram @sandraseasycooking. Thank you so much for all your support!

Continue to Content

Yield: 3 to 4 SERVINGS

Mushroom Risotto

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mushroom Risotto's first taste is like a spoonful of sunshine- it's a tasty and super simple recipe.

Print

Ingredients

• 5 cups chicken stock, vegetable, or chicken
• 2 tablespoons olive oil
• 1/2 red onion, finely chopped (about 1/4 cup)
• 1 celery rib
• 1 1/2-2 cups sliced mushrooms
• Kosher salt to taste
• 1/2 tsp ground black pepper
• 5 tablespoons unsalted butter
• 1 1/2 cups risotto rice, such as Arborio
• 1/2 lemon, zested and juiced
• 1/2 tsp herb the providence
• 1 egg yolk
• 5 tablespoons heavy whipping cream
• 3 tablespoons Parmesan, plus for garnish

Instructions

1. Add stock in the saucepan and warm it up over medium-low heat, cover, and keep warm while you make the risotto. You can use your homemade stock or store-bought, vegetable, or chicken stock.
2. Finely chop the onion (or shallots) and celery. Heat 3 tbsp of unsalted butter, the olive oil, add onion and celery mixture in a skillet and saute for about 2 minutes, making sure it doesn't stick. Add sliced mushrooms and cook for an additional 2-3 minutes.
3. Mix in the rice, and continue stirring to coat it well with butter and oil. When it's almost see-through, it is ready for stock. Do not burn it, so keep stirring.
4. Add the stock by the ladleful. Add into the rice and keep stirring until the stock is absorbed. Then add another ladle and mix again; continue adding this until you have used all the stock. Cook at a lower temperature for about 12-14 minutes.
5. Meanwhile, beat the egg yolk, add lemon juice and zest, parmesan, heavy cream, and herb the providence; set aside.
6. When the risotto is ready (the rice should no longer be hard but still has some bite. You may taste it) take it off the heat and add the egg mixture.
7. Add remaining unslated butter, and season it with salt to please your taste. Serve with more parmesan if you desire.

Notes

You can use other herbs such as rosemary, lemon thyme, etc.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest