Since Christmas is less than a week away, I thought I would share a dish that often makes its way onto our holiday table. This portobello mushroom risotto is creamy and delicious and could be a stand alone meal any day of the year. At Christmas, though, we usually serve this with a beautifully roasted beef (this year venison) tenderloin and a lovely Caesar salad. It is a simple, elegant meal that I look forward to all year long! I hope you enjoy it as much as we do!
- 8-12 fresh baby portobello mushrooms, sliced
- 4 cups chicken stock or broth
- 5 Tbsp butter, divided
- 1 small onion
- 1 ¼ cups Arborio rice
- ½ cup slivered almonds
- ½ cup freshly grated Parmesan cheese
- Salt and Pepper to taste
- Bring your stock or broth to a boil, reduce heat and keep at low simmer.
- (I also heat a kettle of water in case the rice isn't ready when the broth runs out)
- In a heavy sauce pan, melt 3 Tbsp butter over medium heat and sauté mushrooms, onions and almonds for 5 minutes or until onions are translucent, do not brown.
- Add rice and stir well to coat with butter.
- Raise heat and cook rice until opaque.
- Stir in 1 cup of the simmering stock and cook until rice had absorbed all liquid, stirring constantly.
- Add ½ cup stock and stir until all liquid has been absorbed.
- Repeat until all stock has been used and the rice is neither dry nor soggy, but moist and creamy with a slight crunch (add additional water as needed from your kettle.)
- Stir constantly to ensure rice does not stick to pan.
- This whole process should take 20-25 minutes.
- Stir in remaining 2 Tbsp butter and Parmesan cheese, taste for seasoning and add Salt and Pepper as needed.
- Serve immediately.
In case you were wondering, here’s our typical Christmas day menu (although details change from year to year.) It is pretty much my idea of the perfect meal!
Christmas Day Menu
Roasted Beef (or Venison) Tenderloin
Portobello Mushroom Risotto
Cast Iron Green Beans
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Ummm……what time is dinner, Friend??
🙂 As soon as we stop coughing! LOL!