Champagne Mushroom Risotto
Author: 
Recipe type: Side Dish
Cuisine: Italian
Serves: 4-6
 
Ingredients
  • 3 tbsp butter, divided
  • 2 tbsp olive oil
  • 1 onion, small chop
  • 1 cup sliced mushrooms
  • 1 cup Arborio rice
  • 1 ½ cups Champagne, or white wine, divided … substitute chicken broth if avoiding alcohol
  • 2-3 cups chicken stock
  • ¼ cup good quality fresh grated Parmesan
  • Salt and fresh ground pepper to taste
Instructions
  1. In a medium pot, over medium high heat, add 2 tbsp butter and olive oil, when hot add onion, and a pinch of salt, cook until soft, about 10-12 minutes.
  2. Add mushrooms, cook until soft, 5-7 minutes, stirring often.
  3. Add Arborio rice, cook for 3 minutes, stirring often to keep from sticking.
  4. Add 1 cup Champagne or white wine, bring to a boil, reduce heat and simmer, stirring occasionally until liquid has almost completely reduced.
  5. Continue cooking the rice, adding the chicken broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 30 minutes total depending on how hard of a simmer you run.
  6. Remove from the heat. Gently stir in remaining butter, Parmesan, salt, and pepper. Serve hot.
Recipe by Bear In The Pantry at https://bearinthepantry.com/wp/champagne-mushroom-risotto/