25 Minute Mushroom Risotto Recipe

I can’t pinpoint the exact date or even year I had risotto for the first time, but I remember the restaurant – Janice’s Bistro. I think it had scallops. It was a revelation.

It was creamy, soft, hot, cheesy and a flavor I can remember so distinctly every time I think of that first time I had risotto. Continuing on this week’s theme of a meatless party, I felt like a risotto really needed to be the star of the show. Plus – you all know how much I love a you-do-you-boo recipe – and this is 100% that.

If you’ve had risotto before, this is so easy, it’s just very hands on. In fact, everything else needs to be done while this risotto is cooking and all of your ingredients need to be ready to go and just an arm’s length away. But with the right prep, and some solid gut instinct, risotto can be on your table in 25 minutes. It’s so fast, in fact, that you could make it for a weeknight dinner for family! Who doesn’t want to come home after a long day at work to a special treat?!

 

I think it’s good to have had risotto before you try making it because you have to really know when it’s done to avoid overcooking the rice. If the rice is overcooked, there’s no going back, no fixing it except to make a new batch and you really don’t want to eat risotto that is completely mushy – trust me. It’s also important to note that while no really special ingredients or equipment is required, you will need arborio rice, not just any rice.

Once you master the basics of this risotto recipe you can totally shake it up! Any wine will do. Any vegetable will do! And never skimp on the butter. You’re welcome – xo