This is a fantastic recipe. It’s a tad time consuming and a little involved, but the end result is absolutely worth it if you have a half hour of time to spare.
Turn on your favorite podcast, grab a beverage of choice (I recommend the white wine you’re using for the recipe), and prepare to let your inner Italian grandma loose on this dish.
6 cups chicken broth
3 tablespoons olive oil
1 pound mushrooms, cleaned and patted dry
1 diced sweet onion
1 1/2 cups Arborio rice
1/2 cup dry white wine (I used a Pinot Grigio because that’s my favorite. Use any dry white you like to drink)
Pinch of sea salt and freshly ground black pepper
4 tablespoons butter
1/2 cup freshly grated Parmesan cheese
- Warm the broth in a saucepan over low heat. Try to use a burner close to the burner you will be used for your deep skillet in step 2
2. In a deep skillet, warm 2 tablespoons of the olive oil over medium heat and add in the mushrooms. Cook for about 3-4 minutes and then pour the mushrooms and their liquid into a bowl to set aside
3. Add 1 additional tablespoon of the olive oil to the skillet and add the onion, cooking for 2 minutes
4. Add the Arborio rice and stir to coat with oil, cooking for 1-2 minutes until the rice begins to turn golden in color
5. Pour in the wine and stir until absorbed into the rice
—Now comes the fun, repetitive stuff—
6. Use a ladle to transfer about 1/2 cup of the warmed broth to the skillet and stir
7. Once that broth is absorbed into the rice (this took about 1 minute for me), add another ladle-full of broth to the skillet and stir
8. Repeat this ladle action until the rice is cooked, which took about 20 minutes for me. You probably won’t use all of the broth in the saucepan. I began testing the rice at about 15 minutes and continued to test until it was ‘al dente.’ (If you’ve never had Arborio rice before, it should have a similar consistency to your typical pasta noodle when it’s done)
9. Once you get the timing of the ladling down, you can start to grate your parmesan cheese in between adding ladles and stirring. Freshly grated parmesan really makes all the difference for Italian recipes. Use a standing grater and grate about 2/3 cup of parmesan onto a plate and set aside
10. When your Arborio rice is fully cooked, add the mushrooms and butter into the skillet and stir to melt the butter
11. Add the cheese in 1/3 increments and stir to coat the entire dish. Add a pinch of salt and pepper and enjoy!