NOTE: This Creamy Mushroom Risotto is so smooth and delicious, it will taste like silk in your mouth. You will love this wonderful Italian dish, and it will go perfect on your Thanksgiving table.
Ingredients:
- 7 to 8 cups Kitchen Basics chicken stock
- 3 tablespoons extra virgin olive oil, divided
- 4 tablespoons butter, divided
- 1 pound Portobello mushrooms, thinly sliced and halved
- 1 pound white button mushrooms, thinly sliced
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic, chopped fine
- 1 ½ cups Arborio rice
- 1/2 cup heavy whipping cream
- 2 tablespoon green onion tops, finely chopped
- 1 cup grated Parmesan cheese
Cuisine: Italian
Yield: Serves 8
Rating: 
(1 votes, average: 1.00 out of 5)
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(1 votes, average: 1.00 out of 5)Loading...Instructions:
- Pour chicken stock into a medium saucepan and heat to gentle boil. Warm 2 tablespoons olive and 2 tablespoons butter in large skillet over medium-high heat. Stir in the mushrooms, salt, pepper, and garlic and cook until soft, about 3 minutes. Remove mushrooms and their liquid; set aside.
- Add the remaining 1 tablespoon olive oil and 2 tablespoons butter to skillet. Over medium heat, add the rice and stir to coat with olive oil and butter, about 2 minutes. When the rice has taken on a pale, golden color, add ½ cup of the hot chicken stock and stir until the stock is absorbed. Continue adding the chicken stock, ½ to 1 cup at a time, stirring continuously, until the liquid is absorbed after each addition. Continue to cook the rice until all the liquid is absorbed and the rice becomes al dente, about 20 to 25 minutes.
- Remove from heat and stir in the mushrooms with garlic and their liquid. Stir in the cream, green onion tops, and Parmesan cheese. Season with additional salt and pepper to taste, and serve warm. Serves 8.