SERVES: 4
Ingredients
- 340.2 g mushrooms sliced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 80 g onion fine diced
- 200 g arborio rice
- 600 g chicken stock
- 119 g heavy cream optional
- 50 g Romano cheese grated
- ½ teaspoon black pepper to taste
Instructions
-
In a medium saucepan, heat the chicken broth to a simmer.
-
In a large skillet, heat 1 tablespoon of olive oil and one tablespoon of butter over high heat. Add the mushrooms and saute until nicely browned. Approximately 5-6 minutes.
Remove them from the pan and set them aside until needed.
-
In the same skillet over medium heat, add 1 tablespoon of olive oil and one tablespoon of butter. Saute the onion for 2 minutes.
-
Add in the rice and continue to cook, allowing the rice to toast in the pan for about 2 minutes. Don’t let the rice burn
-
Add 1 cup of the heated chicken stock to the rice in the pan, stirring occasionally.
-
Reduce the heat to medium and add the rest of the stock, ½ cup at a time, until the rice absorbs all of the liquid.
-
When all the stock has been absorbed by the rice, add the cooked mushrooms back into the pan. Remove the pan from the heat and mix well.
-
Add the Romano cheese, heavy cream and black pepper. Return to the stove over medium heat and mix thoroughly until you have a creamy consistency.
*The creamy texture of the risotto comes from the frequent stirring of the mixture.
https://www.askchefdennis.com/creamy-mushroom-risotto/
