After years of playing mad scientist with risotto recipes, I finally concocted the ultimate flavor explosion that sends taste buds on a rollercoaster of delight! Sure, many risotto recipes are like distant cousins at a family reunion, but my eureka moment came when I mixed both rich chicken and hearty beef stock. Forget about using plain old broth or water—this secret combo adds a flavor so deep, it could rival the Mariana Trench!
This risotto is the life of the party, strutting its creamy, dreamy stuff as a standalone dish. But it loves to mingle, too, especially when it teams up with juicy shrimp or tender scallops. Together, they throw a taste-bud bash where creamy meets savory, and seafood joins the dance floor. Who knew risotto could be this much fun?
”mushroomrisotto”
4 Tablespoons Olive Oil
1 1/2 Pounds of a Variety of Chopped Mushrooms
1/2 Teaspoon Kosher Salt or more to taste
1/4 Teaspoon Black Pepper
1 Yellow Onion
2 Chopped Garlic Cloves
1 Tablespoon Fresh Chopped Thyme
1 1/2 Cups Arborio Rice
2/3 Cup Dry White Wine
2 Cups of Beef Stock
3 Cups of Chicken Stock
1/2 Cup of Grated Parmesan Cheese
2 Tablespoons of Chopped Fresh Parsley
Directions
- Heat Olive Oil in a large skillet
- Add mushrooms, 1/2 teaspoon of salt and pepper.
- Cook under medium heat until mushrooms are softer and brown, 8-10 minutes.
- Put mushrooms aside in a covered bowl.
- Add 2 more tablespoons of olive oil to the same pan.
- Add onion and 1/4 teaspoon of salt.
- Cook until softened.
- Stir in garlic, thyme and rice.
- Cook for about 1 minute, and then add wine.
- Cook for 3-4 minutes, until wine cooks down.
- Add Beef broth 3/4 cup at a time.
- Once the broth is absorbed by the rice continue to add the beef broth in 3/4 cup increments, then move to the chicken broth and do the same.
- Stir in the mushrooms and cook until the rice is creamy and just asl dente.
- Stir in the cheese.
- Check the seasonings and adjust if needed.
- Top with parsley and serve.
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