Ahhh… comfort food. Sometimes there is nothing better after a long day at work that comfy clothes and comfy food. That’s how I felt yesterday when I got home. So, last night, I set about to make a piping hot bowl of Parmesan Risotto with Mushrooms. Now – do not worry – it is easy. Let’s be honest here. If I can do it, anyone can.
Parmesan Risotto with Mushrooms
- 4 C. Chicken or Vegetable Stock
- 3/4 C. white wine
- 1 1/2 C. risotto rice
- 1 C. white mushrooms chopped
- 2 scallions
- 1 T. butter
- 1 T. olive oil
- 1/2 t. chopped garlic
- 1/2 t. Dijon mustard
- salt and pepper to taste
- 1 1/2 C. shredded Parmesan cheese
In a separate pan, heat 4 C. of stock. In large pan, heat butter and olive oil. Add in mushrooms and bottoms (white part) of the scallions diced up, reserving the green portion for later. Sprinkle with salt and pepper. Soften.
Add in rice and gently cook rice for about a minute or so, lightly toasting it in the pan.
Slowly add in about half of the wine. Cook, stirring constantly, until the liquid is absorbed into the rice. Repeat with the remaining wine.
Stir in garlic and dijon mustard.
Begin adding the hot stock, about 1/3 C – 1/2 C at a time. Again, stirring constantly, waiting for liquid to absorb into the rice before adding more. The entire process can take about 20 minutes.
Once all of the stock is added and absorbed, remove from heat.
Add in 1 1/4 cups of the Parmesan and 1/2 of the remaining scallion greens. Stir.
Pour into a bowl, topping with remaining cheese and scallions, as well as from fresh black pepper.
Serve and eat and enjoy and relax and breathe.