Creamy Risotto with Sauteed Mushrooms

Creamy Risotto, Sauteed Mushrooms,  add in some Grilled Chicken Breasts and possibly a few spears of Roasted Asparagus, sounds fancy huh?


I forgot how easy Risotto really is to make. I mean really all you need is some arborio rice, a little white wine and some chicken stock. Of course a handful or two of a good parmesan cheese doesn't hurt either.


Risotto is really more about a technique then ingredients....Here's how I made it.


Risotto with Sauteed Mushrooms 


4 tbsp butter 
4 tbsp olive oil 
1/2 medium onion, diced 
1 clove garlic, minced 
1/2 cup White Wine, I used what I was drinking, Pinot Grigio 
2 cup Arborio Rice
6 cups Chicken Stock (warmed)
2 good handfuls grated Parmesan Cheese 
Salt and pepper to taste 
1 pound Cremini Mushrooms, sliced


In a dutch oven heat 2 tbsp butter and 2 tbsp olive oil over medium high heat, add the mushrooms and saute until browned and tender, about 6 minutes, then add salt and pepper to taste. Remove from pan. 


Add remaining butter and olive oil to pan, reduce heat to medium, add onion and saute until translucent, add the garlic and saute for about 1 minute more. Add the arborio rice to the pan, making sure to stir it around in the olive oil so that it is all coated and cook for it for a minute or two. 


Next deglaze the pan with the white wine. Stir rice until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, stirring continually, making sure not to add more stock until the previous addition has been absorbed. This process should take about 20 minutes. Once the rice is just tender, add the last of the stock and the Parmesan cheese and combine. If you wanted to add just a bit more butter, I wouldn't tell.  Add Mushrooms and stir.


**I served this with a basic Grilled Chicken Breast and (if I would have had any) Roasted Asparagus.