Easy Mushroom Risotto

I searched the web for an easy risotto recipe and was confronted with similar yet slightly differring instructions. The recipes called for anywhere from 6-10 cups of stock....1-2 cups of rice....cheese and vegetables in the rice, vegetables in the stock....all with different cooking times...what to do but experiment! With delicious results!

Note - Due to differing liquid amounts I found when searching for recipes online, I prepped 10 cups of liquid for 1 cup of Arborio rice.  I used nearly all 10 cups, freezing the rest for another use.

Easy Mushroom Risotto

Serves 2-4

Printable Recipe

Ingredients

1 cup Arborio Rice
1/2 lb mixed mushrooms, cut in pieces
1 small onion, minced fine
1 garlic clove, minced
10 cups of chicken broth
3 tbsp butter (divided)
3/4 cup white wine
salt and pepper if desired, to taste

Directions

1. In a 12" frying pan (I used non-stick) add 1 tbsp of butter and melt over medium heat. Add the mushrooms and a pinch of salt. Saute 5 minutes or until almost tender. 
2. Add a splash of white wine...about 1/4 cup and cook until liquid has been mostly absorbed. If there is quite a bit of liquid in the pan increase the heat slightly. Remove mushrooms from the pan and set aside.
3. In a large pot bring 10 cups of chicken broth to a simmer.
4. In the same frying pan over medium heat, add another tbsp of butter and add 1 small onion, minced and 1 clove garlic, minced.
5. Add 1 cup Arborio rice and toast lightly. 
6. When rice has taken on a bit of colour add 1/2 cup of white wine and stir constantly until wine is absorbed.
7. Once wine is absorbed, add your first ladle full of stock from the simmering pot. Stir rice again constantly until all liquid is absorbed. you must stir the rice constantly as (from what I've read) it is the action of the rice grains rubbing together while stirring that works the starch off and creates the creamy 'sauce' risotto is known for.
8. Continue adding stock once the previous ladleful is absorbed until rice is tender. This may take all ten cups and it may not (excess stock can be chilled, then frozen for another use). Stop adding stock one the rice is tender. (My rice took nearly all ten cups).
9. Add Sauteed mushrooms to the rice and fold in.
10. Add 1 tbsp of butter to the risotto and stir through. Taste for seasoning, your rice may need salt and pepper depending on the stock you used and whether you butter was salted or unsalted. I added another small splash of wine at the end as well.