Parmesan Mushroom Risotto
If you’re searching for the ultimate comfort food that delivers on both flavor and creaminess, look no further than this exquisite Parmesan Mushroom Risotto!
Servings: 4 servings
Ingredients
Ingredients
- 4 cups Chicken stock Keep warm for cooking.
- 1 Tbsp Olive oil For sautéing.
- ¼ cup Onion, finely diced Adds flavor base.
- 1 cup Arborio rice Main ingredient for risotto.
- ½ cup Dry apple cider vinegar, divided Enhances flavor.
- 2 Tbsp Butter For creaminess.
- 16 oz. Sliced mushrooms Adds earthy flavor.
- 1 cup Heavy cream For richness.
- ½ cup Parmesan cheese, grated For flavor and creaminess.
Instructions
- Step 1: In a saucepan, pour in the 4 cups of chicken stock and heat it over low heat.
- Step 2: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 3-4 minutes.
- Step 3: Add the sliced mushrooms to the skillet and sauté until tender, about 5-7 minutes.
- Step 4: Add 1 cup of Arborio rice to the skillet, stirring constantly for 1-2 minutes.
- Step 5: Pour in ¼ cup of dry apple cider vinegar, stirring until absorbed.
- Step 6: Gradually add the warmed chicken stock, one ladle at a time, stirring gently until absorbed.
- Step 7: Stir in the remaining ¼ cup of dry apple cider vinegar, 2 tablespoons of butter, 1 cup of heavy cream, and ½ cup of grated Parmesan cheese.
- Step 8: Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Equipment
- Saucepan
- Skillet
- Ladle
Notes
For best results, stir frequently and use a heavy-bottomed pot for even cooking.