Mushroom Risotto
A comforting classic. Use any mushrooms and finish with parmesan.
  • Salt and pepper
  • 6 Tbsp. olive oil
  • 1½ cup chopped onion
  • 2 cloves garlic, minced (for rice) and 3-5 cloves (for mushrooms)
  • 1 lb mushrooms, chopped
  • 2 cups short grain rice (sushi or arborio)
  • 1 cup dry white wine or broth (veggie or chicken)
  • 5 Tbsp. butter
  • Parmesan

Note: risotto needs to be attended to. It's best to prepare your ingredients in advance and prepare to spend 30-45 minutes at the stove, casually stirring your risotto and sipping a beverage.

  1. Combine 1 Tbsp. salt and 10 cups water (yes, really!) in a pot. Bring to a simmer over medium heat. There should just be a little bit of movement on the water.
  2. Heat six tablespoons oil in a large dutch oven or cast-iron pan over medium heat. Add onions and a bit of salt and cook until onions are soft and translucent. Add garlic and cook for another minute.
  3. Add half a cup of water and cook until the water reduces entirely and the onion is very soft.
  4. Add two cups of rice to pan and stir, adding more oil as needed to coat rice evenly.
  5. Stir constantly. (This is where the stirring begins!)
  6. When rice starts to become translucent around the edges of the grain (about five minutes), add 1 cup of wine or broth. Keep stirring occasionally and cook until wine is evaporated.
  7. Lower the heat to medium (gas) or medium low (electric). 
  8. Add water from stockpot to rice, about 3/4 cup at a time. Wait until all of the liquid is absorbed before adding more (about 3 minutes between adding water). Repeat until rice is al dente. (Tip: bite a grain in half - if the center is chalky white, keep cooking.)
  9. Remove pan from heat and stir in butter and parmesan as needed. You can always add a bit more water if it starts to get too thick.
  10. In a separate pan, sautee mushrooms with oil for about 8-12 minutes over medium heat, until they're soft and brown and have reduced in size significantly. In the last minute, add garlic, salt, and pepper.
  11. Spoon over risotto and serve with more parmesan, fresh herbs, and pepper.