Creamy Mushroom Risotto — My Favorite Go-To Recipe

This recipe helped me make friends my freshman year of college . . . seriously.

If risotto is on the menu, I've always ordered it. Even if I don't like what it comes with. Even if it has something I don't really like in it. I like it today. With this in mind, my parents brought home a bag of arborio rice a few years ago to try and cook risotto with.

Turns out, it's not as difficult as it may seem. In fact, it's my go-to simple recipe when I have friends over. I made this for a few of my friends when I first moved to college. I think they stick around for the next time I make this risotto.

CREAMY MUSHROOM RISOTTO

INGREDIENTS

This is one of those recipes where you really measure with your heart, but here's an estimate for what you'll need.

• 2 shallots

• 3 (or 4, 5, or 10) cloves of garlic

• 2 boxes of mushrooms (today I used shiitake and oyster)

• 2 tablespoons of butter

• 1 tablespoon of olive oil

• Seasonings of your choice

  • I normally use salt, black pepper, garlic powder, Trader Joe's Mushroom & Company Umami Seasoning Blend, and red pepper flakes.

• Herbs of your choice

  • I used fresh thyme (kind of non-negotiable) and dried rosemary.

• 1 cup of arborio rice

• 3-4 cups of chicken stock

• 1/4 cup of parmesan cheese

• A few splashes of half & half or whatever dairy you're feeling (optional)

Directions

1. Prep all of your ingredients by dicing the shallots and grating (or mincing) the garlic. Dice half of the mushrooms into finer pieces and slice the other half for a varied texture.

2. Saute shallots and garlic in a few tablespoons of butter and olive oil. Once they're soft, add in the mushrooms and seasonings. Once the mushrooms have reduced in size and most of their moisture has evaporated, add in your arborio rice, mix, and toast the rice for 2-3 minutes over medium-low heat.

3. Add in part of your warm chicken stock, enough to cover the rice (around 1/3), and bring to a boil. Once the rice has absorbed the stock, add in more. Keep repeating this process until the rice is fully cooked, tender, and has absorbed most or all of the stock.

4. Stir in cheese and any other dairy you want to add. This time, I used half and half. Taste for seasonings, and serve with a sprinkle of parmesan and thyme.

Once you learn one risotto recipe, you can adapt it into whatever you want! Get creative!