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!__________ CLICK FOR RECIPE ___________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 gratedInstructions00:00:12 - Slicing the mushrooms for risotto00:03:04 - Quick recap Mushroom Risotto recipe1 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. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.SUBSCRIBE to my channel: http://youtube.com/thestayhomechefFACEBOOK: The Stay At Home ChefINSTAGRAM: TheStayAtHomeChefPINTEREST: The Stay At Home ChefTWITTER: TheStayHomeChefCONTACT ME:
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