Risotto is one of the easiest and most comforting dishes out there. With just a handful of ingredients, and a good dose of mushrooms, it checks all the boxes – creamy, cheesy, and oh-so filling!
For the Risotto:
6 – 8 cups chicken stock (not broth)
8 oz. Ernessi Farms Oyster Mushrooms, cleaned and chopped
8 oz. Ernessi Farms Shiitake Mushrooms, cleaned and chopped
8 oz. Baby Portobello mushrooms, cleaned and chopped
2 Tbsp. olive oil, divided
1 Tbsp. unsalted butter
½ medium white onion, diced
2 cloves garlic, minced
2 cups dry Arborio rice
1 cup dry white wine
½ cup freshly shredded Parmesan
Salt and pepper, to taste
- In a medium saucepot, keep the chicken stock over low heat.
- In a separate large, heavy-bottomed skillet (or Dutch oven), heat 1 Tbsp. of the olive oil over medium heat. Add mushrooms and stir to coat, cooking for 2 – 3 minutes, or until mushrooms begin to brown by releasing their own moisture. Sprinkle with a little salt and continue cooking for another minute or two. Place cooked mushrooms in a small bowl and set aside.
- Return pan to heat and add remaining oil and butter. Add onions and stir to coat, cooking for 2 – 3 minutes, or until onions begin to turn translucent. Add in garlic, stirring constantly, and cook until fragrant.
- Add dry rice and cook for 5 minutes, stirring occasionally. This allows the rice to get nice and toasty and deepens the flavor of the risotto.
- Pour in wine, lower heat to medium low, and cook, stirring constantly, until wine is absorbed by rice.
- Add chicken stock to rice one ladle-full (or 1 cup measure) at a time, stirring constantly until stock is fully absorbed before adding more. As the rice cooks, it will take longer to absorb the liquid, just keep stirring, patience makes for perfect risotto.
- When rice is tender and no longer has any crunch to it, stop adding stock. Stir in Parmesan, cooked mushrooms, and season with salt and pepper.
- Risotto is best served the same day but can be reheated with a small splash of stock the next day.