Recipe - Celebrate Father's Day With A Delectable Mushroom Risotto

Father's Day is almost approaching, and what better way to commemorate the event than by treating your father to a delectable handmade meal? Mushroom risotto is a traditional meal that emanates comfort, flavour, and warmth, making it an ideal choice for this special occasion. In this post, we'll walk you through the steps of making a delicious mushroom risotto that will undoubtedly please your father. So throw on your apron and prepare for a delicious experience!

Cooking Time: Approximately 45 minutes

Ingredients:

1 ½ cups Arborio rice
4 cups vegetable or chicken broth
1 cup white wine (optional)
2 cups assorted mushrooms (such as cremini, shiitake, or button mushrooms), sliced
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Method

Prep the Mushrooms:
- Clean the mushrooms using a damp cloth or paper towel to remove any dirt. Slice them into bite-sized pieces.

Sauté the Mushrooms:
- In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
- Add the sliced mushrooms and cook until they become tender and golden brown. Set aside.

Prepare the Risotto:
- In a separate pot, heat the vegetable or chicken broth and keep it warm on low heat.

Sauté the Rice:
- In a large saucepan, melt the remaining butter with the olive oil over medium heat.
- Add the Arborio rice to the saucepan and stir it continuously for about 2 minutes until the rice grains are well coated with the butter and oil.

Deglaze with Wine (optional):
- Pour in the white wine and stir the rice until the wine evaporates. This step adds an extra depth of flavor to the risotto.

Cook the Risotto:
- Reduce the heat to medium-low and begin adding the warm broth to the rice, one ladleful at a time.
- Stir the rice constantly until the broth is absorbed before adding the next ladleful.
- Continue this process for approximately 20-25 minutes or until the rice is al dente, with a slight bite to it.

Add the Mushrooms:
- Once the rice is almost cooked, add the sautéed mushrooms to the risotto and stir well to combine.
- Cook for an additional 2-3 minutes until the mushrooms are heated through.

Season and Serve:
- Stir in the grated Parmesan cheese and fresh parsley.
- Season with salt and pepper according to your taste.
- Remove the risotto from the heat and let it rest for a couple of minutes before serving to allow the flavors to meld together.
- Garnish with additional grated Parmesan and chopped parsley, if desired.