“I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.”
My husband and I both have a deep fondness for risotto dishes. We’ve made decisions on many occasions to order certain items off a menu simply because they’re served over top of or alongside risotto. This creamy rice dish is versatile and can be made using many different ingredients but the main idea is to cook it in some sort of broth such as chicken, vegetable or beef. Traditional Italian-style risotto is usually made on a stove top with lots of hands on time as you continuously stir the rice, which is why many people tend to steer away from making this dish at home. Even thought it’s worth all the time and effort put into making risotto many of us just don’t have that kind of time (or the patience) to spend on dinner. I’m happy to report I finally found a recipe that’s simple and easy to prepare requiring very little hands on time, yet the end result is sophisticated and delicious.
For this mushroom risotto, I chose to use Progresso’s unsalted chicken stock for my broth. Progresso has officially launched a new line of premium Cooking Stocks, made by simmering real bones, vegetables and herbs to create a flavor that’s close to homemade. Due to the process Progresso’s chefs use to simmer the real bones, Progresso Cooking Stocks have a rich, meaty flavor and are full of body, making them ideal for adding deep, complex flavor to many dishes. They’re made without artificial flavors, making Progresso Stocks a clean way to boost flavor. These stocks are now available in grocery stores nationwide. To make this risotto baby Bella’s are sauteed, while the Porcini mushrooms soak in warmed chicken stock. In the meantime Arborio (or any other kind of risotto rice) is cooked slowly with stock and when done the mushrooms are added in, creating a beautiful and earthy flavor. Grated Parmesan cheese, wine and a tiny bit of butter is stirred in at the very end to finish it off.
This mushroom risotto is comfort food at it’s finest. It’s the perfect compliment to grilled meats or chicken and it even makes a good stand alone dish for an impressive and simple dinner. Since your already cooking with wine feel free to pour a little extra for yourself to sip on while the rice works its magic in the oven.
- 1½ cups Arborio Rice
- 1 package (1/2 oz.) dried mushrooms (such as Porcini or other wild)
- 1 cup sliced baby Bella mushrooms
- 5 cups Progresso unsalted chicken stock
- ⅔ cup grated Parmesan cheese
- ½ cup dry white wine
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- ½ teaspoon pepper
- more salt and pepper to taste (optional)
- Preheat the oven to 350 degrees.
- Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, or until most of the liquid is absorbed.
- While the rice is cooking heat the remaining one cup of chicken stock and pour into a medium bowl. Add the dried mushrooms and soak for 20 minutes.
- A few minutes before the rice is done add the baby Bella's to a saucepan with a little bit of olive oil and saute till cooked (8-10 minutes).
- Remove the rice from the oven and add the porcini and stock mixture, sauteed baby Bella's, Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Serve hot.