Risotto is a dish that often tastes so good at a restaurant that it would be too hard to cook at home. Thankfully that’s not true — I’ve compiled this basic risotto recipe you can make at home for an easy, delicious mid-week dinner that’s just as good as from a restaurant.
This risotto recipe combines chicken broth, cheese, and mushrooms for a tasty dish. You can also cook some seasoned chicken on the side while you cook the risotto for a full meal.
Ingredients
- 1 box (32oz) unsalted chicken stock
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1/4 or 1/2 cup shredded Parmesan cheese
- 1/2 tsp salt
- Chopped portobello mushrooms
- Optional: shallots, chopped onion, chopped garlic or spinach
Steps
- Pour the chicken stock in a small pot and heat it up on low.
- The reason it needs to be heated is because if you add room temperature broth to the rice it will immediately stop the cooking process until the pan heats things back up again
- Heat a frying pan on medium low and add the olive oil. Then add the mushrooms (and onions and garlic), and saute a few minutes until browned.
- While they are sauteing, heat another large pan on medium low and add olive oil. Then pour the rice into the pan.
- Mix around the rice until it’s evenly coated and slightly browned.
- Then, for the next ~20 minutes, pour the warmed chicken stock into the pan with the rice 0.5-1 cup at a time, stirring until the rice absorbs it and most of the fluid is gone before you add more.
- When the last amount of stock is almost absorbed, stir in the sauteed mushrooms and onions from the other pan. Also add the salt and cheese (and optional spinach). Stir until the fluid is evaporated and the cheese melted.
If you end up using salted chicken stock adjust the amount of salt in the recipe.
And that’s it! This recipe is a nice base you can add to for different flavors. Enjoy!
