Today on The Stay At Home Chef
I'm showing you how to make Easy Mushroom Risotto.
A classic mushroom risotto is actually super easy to make.
It's all about the technique and most of it is just stirring.
Start by slicing 2 pounds of mushrooms.
I'm using cremini today but you can also use regular white mushrooms.
We're gonna cook up those mushrooms in a hot skillet,
so get 1 tablespoon of olive oil heating in a large skillet over medium-high heat.
We're gonna add the mushrooms in and get them cooking.
Season your mushrooms with a little bit of salt and black pepper,
and we'll cook these until they're soft for about 5-7 minutes.
Now while the mushrooms are cooking you're gonna need to grab a saucepan,
and in that you're gonna get 6 cups of chicken broth heating to a simmer.
Once the mushrooms are soft you'll want to remove them from the pan
and transfer them to a bowl and set it aside.
Now you can wipe out the skillet if you want, but there's really no need.
We're gonna make our risotto right in here.
I'm gonna add in 2 more tablespoons of olive oil into the same skillet,
and then I'm going to sauté about 1/2 cup of minced shallot.
Shallots are a more mild onion.
If you don't have shallots you can also use about 1/2 cup of minced white onion.
After these have sautéed for about 2 minutes,
you're gonna pour in 1 1/2 cups of arborio rice and get that toasting.
Risotto is made with a special rice called arborio rice that has a really short and fat grain.
You can find it in almost any grocery store.
You want to let the rice toast for about 3-4 minutes until the pieces start getting golden brown.
Then I'm gonna scoop up about 1 cup of that hot chicken broth and add it in with my rice.
You're gonna cook this over a medium heat until the rice absorbs all of the liquid.
Then you're gonna keep on adding the chicken broth in 1/2 cup at a time,
stirring in between and letting the rice absorb all of the liquid.
This is where the stirring comes in.
If you can stir you can make risotto.
The key to a good risotto is patience.
You're adding it in only half a cup at a time,
which will take about 30 minutes to get all of it added in --all 6 cups.
It's tempting to rush this process but don't,
otherwise the rice won't cook properly and you won't end up with that perfect creamy risotto.
As it gets close to being done you can see that the rice has released a lot of its starch,
and it's getting this creamy liquid going on with it.
Then the patience starts to pay off at the end when you can pour in the last of that 6 cups of chicken broth.
Once the last of the liquid has been absorbed we're gonna remove this from the heat.
Then we're gonna add the mushrooms back in,
along with 4 tablespoons of butter and 1/3 cup of freshly grated Parmesan cheese.
All that's left to do is stir this in until that butter is completely melted.
Perfectly creamy mushroom risotto.