Mushroom Risotto Recipe (with Video)

Preparation of Mushrooms
1. In a large saucepan, add 1 tbsp of butter and 1 tbsp of olive oil.
2. Once your pan is hot, add the mushrooms.
3. Season with salt and pepper and cook for about 3 minutes.
4. Place to the side.
Preparation of Broth
1. Place your chicken broth into a large pot to heat up.
2. Reduce the heat to low to keep the broth warm.
Preparation of Butter
1. Take three of the tablespoons of butter and place in the freezer to chill.
Preparation of Risotto
1. In a large saucepan, turn the heat to medium and add the remaining two tablespoons of butter and olive oil.
2. Add your arborio rice to the pan and toast for 2-3 minutes stirring occasionally.
3. Add your shallots and mix into the rice.
4. Mix in the green seasoning and let it roast for 2 minutes.
5. Pour the white wine into the pan and cook until the alcohol is dissolved.
6. Grab a ladle and toss in a large spoonful of your heated broth.
7. Stir repeatedly making sure not to add more than a spoonful of broth to avoid making the dish mushy.
8. Once the broth dissolves, add another spoonful of broth and stir until dissolved.
9. Repeat this process for about 20 minutes or until the risotto is fully cooked.
10. Taste to ensure the rice is not chewy and tough.
11. Add and mix in the mushrooms, juices and all.
12. Turn the heat off and let it sit for 3 minutes untouched.
Final Steps
1. Take the cold butter from the freezer and add to the pan mixing into the risotto to emulsify.
2. Mix in fresh Parmesan cheese and top with parsley to garnish.
3. Serve and enjoy!