Name: Mouthwatering Mushroom Risotto Recipe
Ingredients: 3 cups Vegetable or Chicken Stock; 3 tablespoons Extra Virgin Olive Oil, divided; 1 cup Onion, diced 1/2"; 1 cups Arborio Rice, no substitutions; ½ cup Chardonnay; 2 Shallots, diced 1/2"; ¼ cup Sundried Tomatoes cut into very fine julienne; 1 - 1/2 pounds Cremini Mushrooms sliced or any mushrooms; 1/2 cup Port Wine; 1 teaspoon Thyme freshly chopped; Salt & Black Pepper freshly ground to taste; 3 to 4 ounces Brie Cheese; ½ cup Reggiano Parmesan Cheese freshly grated; 2 tablespoons Chives freshly chopped; 2 ounces Sweet Butter; Drizzle of Truffle Oil (optional)

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Mushroom Risotto – a Savory and Creamy Italian Rice Dish

Today I’m going to show you what I did we these Pink Oyster Mushrooms! They were amazing and I decided to make a Mushroom Risotto out of them! Such an amazing and quite simple dish to make. I know you probably won’t have these mushrooms, so just use which ever mushrooms you love and I promise you, it will be perfect!

Mushroom risotto is a creamy Italian rice dish that is typically made with mushrooms, onion, white wine, and Parmesan cheese. The dish can be made with any type of mushroom, but it is traditionally made with porcini mushrooms.

Today I am making it with Pink Oyster Mushrooms. Mushroom risotto is usually served as a main course, but it can also be served as a side dish. This dish is relatively easy to make, and it can be made ahead of time and reheated when ready to serve.

Mushroom risotto is a versatile dish that can be adapted to suit any taste. For a heartier risotto, add some chopped bacon or sausage. For a vegetarian version, use vegetable stock in place of the chicken stock. Mushroom risotto is a delicious and easy way to enjoy the flavors of Italy.

If you are looking for a Mushroom Risotto recipe that will impress your guests, look no further – this one is sure to please!

Mouthwatering Mushroom Risotto Recipe

Chef Jean-Pierre

4.74 from 15 votes

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Recipe Ingredients

3 cups Vegetable or Chicken Stock
3 tablespoons Extra Virgin Olive Oil, divided
1 cup Onion, diced 1/2"
1 cups Arborio Rice, no substitutions
½ cup Chardonnay
2 Shallots, diced 1/2"
¼ cup Sundried Tomatoes cut into very fine julienne
1 - 1/2 pounds Cremini Mushrooms sliced or any mushrooms
1/2 cup Port Wine
1 teaspoon Thyme freshly chopped
Salt & Black Pepper freshly ground to taste
3 to 4 ounces Brie Cheese
½ cup Reggiano Parmesan Cheese freshly grated
2 tablespoons Chives freshly chopped
2 ounces Sweet Butter
Drizzle of Truffle Oil optional

Recipe Instructions

Heat the Stock

In a heavy-bottomed casserole (approx. 12" diameter and 4" to 6" deep), heat 2 tablespoons of olive oil and when hot, add the onions and the rice, add salt and pepper. Toss the rice constantly until the grains turn light gold in color. Add the Chardonnay wine and when all the wine has been absorbed by the rice, add the stock, one-cup at a time. Simmer very slowly until all the stock has been absorbed. Continue adding the stock, one-cup at a time, allowing the stock to be absorbed slowly.
In the meantime, in a sauté pan, heat 1-tablespoon olive oil, add the shallots sweat them for 2 minutes. Add the sun-dried tomatoes. mushrooms salt and cook for 5 minutes. Add the port wine and 1/2 cup chicken stock and let simmer for 5 minutes.
Return to the rice and add more stock until all has been absorbed. Continue to stir slowly. Add the mushroom mixture, the cheeses and continue to stir until almost all the liquid has been absorbed.
Adjust seasoning with salt and pepper if needed and stir in more butter, and chives and Drizzle truffle oil on top and serve immediately.

Notes

For the Extra Virgin Olive Oil: click here

For the Truffle Oil: click here

For the Porcini Mushroom Salt: click here

For the Woll Non-Stick Fry Pan: click here

For the Laser Thermometer: click here

For a Signed copy of Chef Jean-Pierre's Cookbook: click here

Please be sure to share this recipe with friends and family! Thank you!

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Chef Jean-Pierre

Master Chef at ChefJeanPierre.com

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.

Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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