Mushroom Risotto
- Date:
- Jan. 13, 2025, 4:47 p.m.
- Topics:
- rice italian
Source I used a variety of risotto rice called "Carnaroli," which is known as "the king of rices." Thanks to a higher starch content and slightly longer grain, Carnaroli produces a beautifully creamy sauce, while still maintaining a firm, toothsome texture. You should be able to find it fairly easily at those fancy grocery stores, but if not, it's readily available online. If you end up using Arborio rice, the most popular variety sold for risotto, I'd suggest checking this after 10 minutes in the oven, as I suspect it will cook slightly quicker than the Carnaroli. Besides, you can always cook it an extra few minutes at the end. As many of us have learned the hard way, you can't uncook something.
Ingredients
- 3 Tb butter
- 3 C mushrooms, diced
- ½ yellow onion, diced
- salt and pepper, to taste
- cayenne, to taste
- 1 C Carnaroli or Arborio rice
- 2½ C chicken broth, plus more if desired
- ½ C cream, plus a few Tb to finish
- ½ C Parmigiano-Reggiano, finely grated
- 2 Tb sliced chives