savory risotto

★★★★★ 5
a recipe by
Luana Valerius
poughquag, NY

My grandma used to make risotto all the time, and we all loved it. So when I get a chance to make it, I try to put my own spin on it. My family loves this savory risotto.

Blue Ribbon Recipe

Creamy and full of flavor this is a wonderful way to cook risotto. Browning the Arborio rice, along with the onions and mushrooms, adds to the richness of the flavor. It's a flavorful risotto even before the fresh Parmesan is added. Once added, it makes the side dish even more savory. Perfect side dish for when you're making something special or for Valentine's Day dinner. But, it's easy enough to prepare if you have a risotto craving.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 6
prep time 25 Min
cook time 35 Min
method Stove Top

Ingredients For savory risotto

  • 1 c
    chopped fresh mushrooms
  • 3/4 c
    Arborio rice
  • 1/2 c
    chopped onion
  • 1 Tbsp
    butter, cold
  • 2 c
    chicken or beef broth
  • 2 Tbsp
    dry white wine
  • 1 Tbsp
    grated Parmigiano-Reggiano cheese

How To Make savory risotto

  • Mushrooms, rice, and onion cooking in butter.
    1
    In a medium saucepan cook mushrooms, rice, and onion in butter over medium-low heat for 10 minutes or until onion is tender and rice lightly toasted.
  • Adding broth and wine to the saucepan.
    2
    Carefully add the broth and wine to the skillet.
  • Simmering until the rice is tender.
    3
    Bring to a boil, reduce heat, and cover to simmer for 15-20 minutes or until the rice is tender.
  • Stirring in Parmesan cheese.
    4
    Stir in cheese. Cover and let stand for 5 minutes before serving.
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