Mr. Food: Creamy Mushroom Risotto

This oh-so-creamy and versatile dish originated in Northern Italy, and it’s become super popular in the United States.

What You’ll Need

  • 3 cups chicken broth
  • 3 tablespoons butter, divided
  • 1/2 cups sliced mushrooms
  • 1/2 cup finely chopped onion
  • 1 cup uncooked Arborio rice
  • 1 teaspoon minced garlic
  • 1/3 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon freshly ground black pepper

What to Do

  1. In a saucepan, bring chicken broth to a simmer, but do not boil. Keep warm over low heat.
  2. Meanwhile, in a large saucepan over medium-high heat, melt 2 tablespoons butter. Add mushrooms and onion and sauté 4 to 5 minutes or until softened. Stir in rice, garlic, and wine; cook until wine is absorbed. Add 1 cup hot broth, stirring constantly until liquid is nearly absorbed. Repeat process, adding remaining broth 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding next portion (about 15 minutes total).
  3. Remove from heat. Stir in remaining 1 tablespoon butter, the Parmesan cheese, parsley, and pepper. Serve immediately.

Test Kitchen Tip

  • If you’re looking for a yummy way to change up this Creamy Mushroom Risotto recipe, you can add some shrimp or cooked chicken into the mix, keeping the risotto fresh every time you make it!