How To Make Risotto
It takes about 25 minutes of careful stirring, and every few minutes adding a half cup of hot stock to the rice, as the rice slowly absorbs the liquid it’s in. For this mushroom risotto, mushrooms are sautéed first, then cooked in brandy (or vermouth). Arborio (or any other kind of risotto rice) is cooked slowly with stock and when done, you stir in some freshly grated Parmesan cheese. (Hungry yet?) I actually don’t mind watching over risotto. It’s easy enough to do, and you can prepare other things while keeping the corner of your eye on the risotto. The result is so worth the effort! You will need at least 5 cups of stock to make this much risotto, but the exact amount will vary depending on how hot your stove is, how much you stir the rice, and how wide your pot is. Your best bet is to heat up a full 7 cups of stock, so you don’t run out. You can use any leftover stock to loosen up the risotto if you need to hold it on the stove before serving. Risotto is best served immediately. You can’t make risotto with any old rice. The high starch content of risotto rices creates that creamy texture when cooked.
How To Make Instant Pot Risotto
It’s really easy to make mushroom risotto in an Instant Pot as well, with way less stirring required!
Alcohol-Free Options
If you don’t want to use alcohol, you can add more stock and add a splash of your choice of vinegar or lemon juice to brighten the risotto.
Tips for Making This Recipe Ahead
You can complete about 80 percent of the cooking ahead and finish the risotto just before serving.
More Comforting Risotto Recipes to Try
Asparagus Risotto Artichoke and Shrimp Risotto Butternut Squash Risotto Cheesy Risotto With Leeks and Crispy Sage Meyer Lemon Risotto
If cooking gluten-free, use homemade stock or gluten-free packaged stock. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
