My BigMouth Blog | A Blog by Jason Glover

Parmesan Mushroom Risotto - Dads That Cook

By Jason Glover

Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

TOOLS
 2 large saucepans
 Wooden spatula
INGREDIENTS
 2 tbsp butter
 1 lb cremini mushrooms, sliced
 1 yellow onion, diced
 3 cups risotto (short grain) rice
 1 cup dry white wine (such as Chablis)
 16 oz chicken broth
 ¼ cup Parmesan cheese

1

Melt about 1 tbsp. butter in one of the pans then add the mushrooms and let them cook.

2

In a separate pan, melt the remaining butter and sauté the onion until softened and lightly brown.

3

Add the rice to the onions and sauté for a few minutes.

4

Pour in wine and bring to a simmer.

5

Reduce heat to low and slowly stir in about half of the chicken broth.

6

Cook for about 15-20 minutes, continually stirring and adding more of the chicken broth as the rice soaks it up.

7

Remove from heat, stir in the sautéed mushrooms and Parmesan cheese.

8

Serve and enjoy!

 

Ingredients

TOOLS
 2 large saucepans
 Wooden spatula
INGREDIENTS
 2 tbsp butter
 1 lb cremini mushrooms, sliced
 1 yellow onion, diced
 3 cups risotto (short grain) rice
 1 cup dry white wine (such as Chablis)
 16 oz chicken broth
 ¼ cup Parmesan cheese

Directions

1

Melt about 1 tbsp. butter in one of the pans then add the mushrooms and let them cook.

2

In a separate pan, melt the remaining butter and sauté the onion until softened and lightly brown.

3

Add the rice to the onions and sauté for a few minutes.

4

Pour in wine and bring to a simmer.

5

Reduce heat to low and slowly stir in about half of the chicken broth.

6

Cook for about 15-20 minutes, continually stirring and adding more of the chicken broth as the rice soaks it up.

7

Remove from heat, stir in the sautéed mushrooms and Parmesan cheese.

8

Serve and enjoy!

Parmesan Mushroom Risotto

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