How to Make Mushroom Risotto

Mushroom risotto doesn't have to be complicated. If you can stir, you can make a delicious mushroom risotto that the whole family will love!
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PRINTABLE RECIPE: https://thestayathomechef.com/easy-mushroom-risotto/




Ingredients

6 cups chicken broth
3 tablespoons olive oil, divided use
2 pounds mushrooms, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 medium shallots, minced (about 1/2 cup)
1 1/2 cups arborio rice
4 tablespoons butter
1/3 cup parmesan cheese freshly grated


Instructions

00:00:12 - Slicing the mushrooms for risotto
00:03:04 - Quick recap Mushroom Risotto recipe

1 0:00:37 - In a medium saucepan, heat the chicken broth to a simmer.

2 00:00:18 - Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over high heat. Add in the mushrooms, season with salt and pepper, and saute until nicely browned, 3-4 minutes. Remove them from the pan and set them aside for now.

3 00:00:52 - In the same skillet heat 2 tablespoons of olive oil. Saute the shallots for a minute or two and then add in the rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden.

4 00:01:34 - Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 6 cups of chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 30 minutes to add the entire 6 cups of chicken broth.

5 0:02:35 - Once all the liquid has been used, stir in the mushrooms, the butter, and the parmesan. Taste, and salt and pepper to taste.




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