Father's Day is almost approaching, and what better way to commemorate the event than by treating your father to a delectable handmade meal? Mushroom risotto is a traditional meal that emanates comfort, flavour, and warmth, making it an ideal choice for this special occasion. In this post, we'll walk you through the steps of making a delicious mushroom risotto that will undoubtedly please your father. So throw on your apron and prepare for a delicious experience!
Cooking Time: Approximately 45 minutes
Ingredients: 1 ½ cups Arborio rice
4 cups vegetable or chicken broth
1 cup white wine (optional)
2 cups assorted mushrooms (such as cremini, shiitake, or button mushrooms), sliced
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Method Prep the Mushrooms: - Clean the mushrooms using a damp cloth or paper towel to remove any dirt. Slice them into bite-sized pieces.
Sauté the Mushrooms: - In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
- Add the sliced mushrooms and cook until they become tender and golden brown. Set aside.
Prepare the Risotto: - In a separate pot, heat the vegetable or chicken broth and keep it warm on low heat.
Sauté the Rice: - In a large saucepan, melt the remaining butter with the olive oil over medium heat.
- Add the Arborio rice to the saucepan and stir it continuously for about 2 minutes until the rice grains are well coated with the butter and oil.
Deglaze with Wine (optional): - Pour in the white wine and stir the rice until the wine evaporates. This step adds an extra depth of flavor to the risotto.
Cook the Risotto: - Reduce the heat to medium-low and begin adding the warm broth to the rice, one ladleful at a time.
- Stir the rice constantly until the broth is absorbed before adding the next ladleful.
- Continue this process for approximately 20-25 minutes or until the rice is al dente, with a slight bite to it.
Add the Mushrooms: - Once the rice is almost cooked, add the sautéed mushrooms to the risotto and stir well to combine.
- Cook for an additional 2-3 minutes until the mushrooms are heated through.
Season and Serve: - Stir in the grated Parmesan cheese and fresh parsley.
- Season with salt and pepper according to your taste.
- Remove the risotto from the heat and let it rest for a couple of minutes before serving to allow the flavors to meld together.
- Garnish with additional grated Parmesan and chopped parsley, if desired.