Mushroom Risotto

Need an elegant dish that will impress? Mushroom Risotto is just that dish, comforting yet packed full of special flavors.

Need an elegant dish that will impress? Mushroom Risotto is just that dish, comforting yet packed full of special flavors.

My husband and I wanted to do something simple for our eleventh wedding anniversary, since we had just come back from vacation and just didn’t feel like going out to eat yet again.

Instead, we decided we would just have a nice meal and a bottle of wine.  I chose to make a Mushroom Risotto as I have always wanted to try making one and I don’t make risottos very often.

We wound up grilling steaks as well to go along with this Mushroom Risotto. Perfect combination, but this can be served as a side dish too.


Other tasty side dishes:

Mediterranean Orzo

Mediterranean Orzo Salad | Who Needs A Cape?

Cilantro Lime Rice

A versatile dish, Cilantro Lime Rice is an easy fresh recipe for a quick meal. Loaded with flavor, this is always a winner!

Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad is the perfect side for all your summer meals! Creamy, easy to prepare and always a hit, you'll love this dish!

Mushroom Risotto

Yield: 4-6 servings

Mushroom Risotto

Ingredients

  • 1½ c arborio rice
  • ½ c celery
  • 2 small shallots
  • 2 large portabello mushrooms
  • 3 cloves of garlic
  • 3 T of olive oil
  • ½ c dry white wine
  • 6 c chicken stock
  • ½ c parmesan finely grated
  • 3 T butter

Instructions

  1. Heat 2T of olive oil in pan and toss in sliced mushrooms.
  2. Sautee for about 3-4 minutes and then set aside with juices.
  3. Add 1T of olive oil into same pan with celery, risotto rice, shallots and garlic
  4. Cook until the risotto (arborio) rice becomes slightly clear, about 2 minutes
  5. Add the dry white wine into the pot and wait for it to be absorbed, frequently stirring.
  6. Add chicken stock, about ½ c at a time, to the risotto stirring and waiting for it to be absorbed.
  7. This should take about 20 minutes of adding stock and stirring.
  8. Once all the stock is absorbed, turn off heat and add the butter, cheese and mushrooms. Stir together and season to taste.
  9. Immediately serve.
http://whoneedsacape.com/2013/07/mushroom-risotto/

Need an elegant dish that will impress? Mushroom Risotto is just that dish, comforting yet packed full of special flavors.

Blueberry Lemon Buttermilk Cake
Crock Pot Maple Dijon Pulled Chicken

Comments

  1. Happy Anniversary. Sounds good!
    Wanda Ann @ Memories by the Mile

  2. Looks fabulous…I haven’t made risotto in a long time.

  3. Your Mushrom Risotto looks delicious. Thank you so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
    Miz Helen

Trackbacks

  1. […] Mushroom Risotto – Who Needs A CapePressWork […]

  2. […] such as linoleic acid. Some of the best foods are those that comprise unsaturated fatty acids. In fact the National Heart Lung and Blood Institute Mushroom Spawn Plugs For Logs recommends that each of us eats a daily diet […]

  3. […] For another delicious side that can be a meal as well check out our Mushroom Risotto. […]

  4. […] 1.  Pizza Quinoa Stuffed Portabella Mushrooms – Oh My Veggies 2.  Mushroom Lasagna – Brown Eyed Baker 3.  Matar Mushroom Curry – Spice Up The Curry 4.  Wild Mushroom Pie With Parmesan Crust – Completely Delicious 5.  King Oyster Mushroom with Roasted Cherries and Sage – Herbivoracious 6.  Mushroom Risotto – Who Needs A Cape […]

Speak Your Mind

*