Mushroom Risotto in Chicken and White Wine Broth
Looking to enjoy a warm and satisfying dish for dinner tonight? Creamy risotto in a white wine and chicken broth is sautéed with garlic and onions. Yum.
Servings 4
Calories 217kcal
Ingredients
- 1 cup arborio rice
- 2 tablespoons butter
- 16 ounces baby bella mushrooms cleaned and quartered
- 1 onion diced
- 4 cups gluten free chicken stock homemade or store bought
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh garlic minced
- 1/2 cup white wine
- 1/4 cup parmesan cheese grated
- salt to taste
- pepper to taste
Instructions
- Rinse rice in a strainer until the water runs clear. Set aside.1 cup arborio rice
- Simmer chicken stock in a pot so that it will be warm when you add it to your risotto.4 cups gluten free chicken stock
- Melt butter in a skillet and add mushrooms, season with salt and sauté over a high heat, about 4 minutes. Transfer to a plate and set aside.2 tablespoons butter, salt, 16 ounces baby bella mushrooms
- Next heat oil in the same skillet. Add garlic and onion season with salt and sauté until the onion is translucent.1 tablespoon extra-virgin olive oil, 1 teaspoon fresh garlic, 1 onion
- Then with a wooden spoon, gently stir the rice in with the onions and garlic and sauté for two minutes until coated. The edges of the rice will have turned translucent while the centers are still opaque. You should be able to smell the aroma of toasted rice.Now add wine and stir continuously on medium heat until wine is absorbed.1/2 cup white wine
- Add 1 cup of hot broth stirring until absorbed. Adding hot broth maintains the rice at a simmer. Stir in another cup of broth and stir again until absorbed. Add your third cup of broth along with your cooked mushrooms. Stir again until the broth is absorbed. The rice will start to get creamy. Add the last cup of broth. Stir continuously until completely absorbed, adjusting the heat keeping at an active simmer. Taste for doneness. Stir mushrooms back in, and season with salt and pepper according to you taste.
- Turn off the flame on your stove and stir in the cheese.1/4 cup parmesan cheese
Notes
- From the time that you first added the rice to the skillet and started adding broth will be about 25 minutes.
- When your risotto is ready, it should be slightly runny. In Italian, they describe it as all'onda which means wavy. I would describe it as sort of creamy and al dente at the same time. It will even thicken a little as it cools.
- Is it necessary to use white wine in this recipe, or can I omit it? White wine adds depth and complexity to the flavor of the risotto, but if you prefer not to use wine it can be omitted.
- Can I use any type of mushrooms for this dish? Yes, you can use your favorite mushrooms like cremini, button, or shiitake.
- Can I add other ingredients like herbs or vegetables to this recipe? Absolutely! You can customize this risotto by adding ingredients like fresh herbs, spinach, or roasted vegetables to suit your taste.
- What should I serve as a side dish with this risotto? In Italy, it’s usually served by itself as a primo (a first course). A simple green salad or crusty garlic bread as a side dish complement the flavors of the risotto. Though it can also be served with a main dish, as I did with this Osso Buco and this shrimp and risotto Italiano.
- Can I prepare this risotto in advance and reheat it later? While risotto is best enjoyed fresh, you can reheat it gently on the stovetop with a splash of broth to restore its creaminess.
- How do I store leftover Cremini Mushroom Risotto? Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freezer for 2-3 months. Then thaw and reheat it on the stove with a bit of broth to maintain its texture.
Nutrition
Calories: 217kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
