Parmigiano Reggiano Mushroom Risotto
This savory side dish is the perfect accompaniment to any meal you’re making for guests. The Parmiagiano Reggiano provides such a delectable, rich flavor to this dish that guests are sure to be impressed by!
Servings Prep Time
6servings 5minutes
Cook Time
20minutes
Servings Prep Time
6servings 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. To start this dish, you’ll need to warm a high-sided saute pan at least 10 inches in diameter.
  2. Once saute pan is warm, place butter in pan to melt.
  3. Once butter is melted, pour in dried onion and rice and stir for approximately 2 minutes. This will ensure rice gets toasted, but not burnt.
  4. Once rice is toasted, pour wine into saute pan with rice and continue stirring until wine is absorbed by rice.
  5. Pour 1 cup of chicken stock into saute pan with rice and let broth be absorbed by rice. Stir as needed to prevent rice from sticking to the bottom of the pan or burning.
  6. The remaining chicken broth will be added 1 cup at a time and allowed to be absorbed by the rice just as in the previous step.
  7. Oncee the final cup of broth has been absorbed, add mushrooms and Parmigiano Reggiano to rice and stir until fully mixed and cheese is melted.
  8. Remove risotto from saute pan and place into serving dish. Garnish with chopped parsley and serve!