For many of us, the only thing we know about making risotto is that you have to stand at the stove and stir it constantly for about an hour. But it is so worth it and honestly it’s not that difficult. It turns out so rich, creamy and full of flavor, if you’ve never made risotto before, you’ll wonder why you waited so long.
This Mushroom Risotto recipe adds a great depth of earthy flavor to the rice. If you love mushrooms, you’ll really taste them in this dish.
I chose to thinly slice the mushrooms using the Vegetable Knife but if you prefer, cut thicker slices and chop them into smaller pieces.
Be sure to use what I call good ingredients to get the best results. Use a wine you would drink, use butter not margarine and grate your own cheese.
Cook and Taste
After cooking the risotto for 15 to 20 minutes, start tasting it. The rice should be slightly al dente when it’s done. Don’t overcook it because you don’t want it to be mushy. Don’t be concerned if you have broth left, it’s not necessary to ladle it all in.
This Mushroom Risotto recipe is the perfect complement to grilled steak or chicken, or you can just eat it on its own. One thing is for sure, it was a big hit in the Cutco Kitchen and I’m confident it will be a hit in your kitchen, too.
An Easy Shortcut to Risotto
While risotto isn’t difficult, we sometimes just don’t have the time. A quick shortcut is to prepare the risotto up to the point of adding the broth. Put the ingredients you’ve prepared in the Dutch Oven directly into the crockpot, add the broth and stir. Cover and cook on low-heat for approximately 2 hours and 45 minutes or on high-heat for about 1 hour 15 minutes (rice should be tender). Once the rice is al dente, add the parmesan cheese and serve immediately.