Trisha Yearwood Mushroom Risotto Recipe
Trisha Yearwood's Mushroom Risotto recipe combines earthy mushrooms with creamy risotto for a comforting meal that's oh so good!To make things even better, I recommend using a good quality chicken stock to enhance the richness.Sautéing the mushrooms until they're golden brown brings out a deep, savory flavor that's perfect for risotto.I love how this recipe incorporates asparagus and peas, adding vibrant color and a fresh taste to each bite.Stir consistently as the risotto cooks and gradually add the stock to achieve that perfect creamy texture.
Servings: 4
Ingredients
- 1 lb Mushrooms sliced
- 1 cup Arborio Rice
- 4 cups Chicken Stock
- 1 Onion chopped
- 2 tbsp Butter
- 1/2 cup Parmesan Cheese grated
- 1/4 cup White Wine
- Salt to taste
- Pepper to taste
Instructions
- Sauté the mushrooms.
- In a large pan over medium heat, melt the butter.
- Add the sliced mushrooms and cook until softened and golden, about 5-7 minutes.
- Add onion to the pan.
- Stir in the chopped onion and cook until translucent.
- This should take about 3 minutes.
- Pour in the rice.
- Add the Arborio rice to the pan, stirring well for about 2 minutes until lightly toasted.
- Add wine and stock.
- Pour in the white wine and cook until evaporated.
- Begin adding the chicken stock one ladle at a time, stirring constantly.
- Wait until each addition is absorbed before adding the next.
- Finish with cheese.
- Once the rice is creamy and al dente, stir in the grated Parmesan.
- Season with salt and pepper to taste.
- Serve immediately.