Mixed Mushroom Risotto

This creamy dish is a favorite recipe of mine for when I don’t have much in the fridge. I usually have some mushrooms but if I don’t then I will substitute whatever vegetables I have lying around.

📝 Ingredients

• 1/4 cup extra virgin olive oil, (divided)
• 1 medium yellow onion, (diced)
• 3 cloves garlic, (minced)
• 1 cup arborio rice
• 3 cups chicken stock, (warmed)
• 4 tablespoons unsalted butter, (divided)
• 1 pound mixed mushrooms, (sliced (I use a mix of crimini, shitake and maitake or oyster mushrooms))
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 1/2 cup Parmesan cheese
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon chopped chives

👨‍🍳 Instructions

1. 1Heat a medium saucepan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the onion and sauté until the onion is soft and translucent, about 6 minutes. Add the garlic and continue to sauté until the garlic is fragrant, about 30 seconds.
2. 2Add the rice and sauté, stirring occasionally for 1 to 2 minutes.
3. 3Lower the heat to medium-low and add 1 cup of the chicken stock and stir constantly until the stock is almost completely absorbed.
4. 4Continue to add the stock ¼ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding additional stock. The mixture should be at a simmer the whole time. Continue this process until the risotto is al dente, about 20 minutes.
5. 5Heat a large sauté pan over medium heat, add 1 tablespoon of olive oil and heat through. Add 2 tablespoons of the butter and allow to melt. Add half of the mushrooms and sauté until golden brown, about 6 minutes. Season with salt and pepper.
6. 6Remove the mushrooms to a bowl and return the pan to the heat. Add the remaining olive oil and butter and continue with the remaining mushrooms.
7. 7Stir the Parmesan cheese into the risotto then add the mushrooms and stir to combine. Top with the parsley and chives for garnish.