Home Life & Style 'I made the creamiest risotto and it was super easy to create'

'I made the creamiest risotto and it was super easy to create'

Basing the recipe off of Delish, I made a mushroom risotto with a few adjustments to make my life easier.

While the original recipe suggested keeping chicken broth warm in a saucepan, I found it easier to boil the kettle (more on that later).

There are a multitude of mushrooms that can be used for a delicious risotto, so while some recipes may make you feel as though their mushrooms are the only ones to use, they’re not.

Thankfully, Delish’s recipe required button mushrooms, which I already had in my fridge.

But even if it was another type of mushroom, I still would have used the button mushrooms in my fridge.

What is important, however, is that you have arborio rice – and not some other type of rice.

Mushroom risotto

Serves: four people


Chicken or vegetable broth
One tbsp of extra-virgin olive oil
One onion, finely chopped
Two tbsp of butter, divided
Two cloves garlic, minced
One pound of button mushrooms, sliced
One bay leaf
Four sprigs thyme, leaves removed
Kosher salt
Freshly ground black pepper
Two cups arborio rice
Half a cup of white wine
One cup of freshly grated Parmesan
Three-quarter cups of frozen peas, thawed
Two tbsp of chopped fresh parsley

Method and my adjustments

1. In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.

I, on the other hand, put the stock cube in a big measuring jug, filled half way with boiling water and stirred.

2. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about five minutes.

3. Add one tablespoon of butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about four more minutes, then season with salt and pepper. Remove mixture from the pot.

Here, I followed the recipe, then put the mushroom mix into a mixing bowl once browned.

3. Melt remaining tablespoon of butter in the pot and add the arborio rice, stirring quickly.

4. Cook until the grains are well-coated and smell slightly toasty, about two minutes. Add the wine and cook until the wine has mostly absorbed.

5. With a ladle, add about one cup of hot broth. Stirring often, cook until the rice has mostly absorbed liquid.

6. Add remaining broth about one cup at a time, continuing to allow the rice to absorb each addition of broth before adding more.

7. Stir often and cook until the risotto is al dente and creamy, not mushy. Add the mushroom mixture back into the rice. Stir in Parmesan and peas then garnish with parsley. Serve warm.


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