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This Mushroom and Fontina Risotto is so creamy and savory! The perfect dinner treat with baby bella mushrooms and mild creamy fontina cheese! Great alternative to a side of pasta or rice! Ready in less than 45 minutes!
Ingredients Needed For Mushroom and Fontina Risotto:
- Arborio Rice
- Chicken Broth or Chicken Stock
- Fontina Cheese
- White Wine (such as Pinot Grigio)
- Olive Oil
- Garlic Cloves
- Yellow Onion
- Baby Bella Mushrooms
Kitchen Tools Used In This Recipe
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How to Make Mushroom and Fontina Risotto:
So, first things first, you need to heat the chicken broth in a saucepan. It doesn’t need to boil but it does need to be hot. I heat mine on the next burner while I start on the rice.
Ok, on one burner you have your broth heating. On the other, heat a deep skillet or saute pan over medium heat and add in the olive oil, minced garlic, chopped onions and chopped mushrooms. Cook until the onions are soft about 2 – 3 minutes.
Once the onions are soft, stir in the rice. Let cook for about 2 minutes, letting all the flavors soak in. Then add in the white wine, stirring until completely absorbed.
By this time your broth should be hot and you can probably turn off the heat. Pour about a cup into the skillet and stir continuously until all the broth is absorbed, about 2 – 3 minutes.
Continue with the next cup of broth one at a time, until all the broth is absorbed into the rice. The rice should look fluffy and creamy.
Once all the broth has been absorbed, remove from heat and stir in the shredded or grated fontina cheese. Fontina is soft enough that you could also break it into small pieces and stir into the risotto.
The risotto should be perfectly creamy!
Hope you enjoy!
Some More Favorite Recipes:
- Spinach Risotto
- Lemon and Sage Risotto
- Creamy Polenta
- Spinach Parmesan Pasta
- Cheddar and Macaroni Cheese
Mushroom and Fontina Risotto
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Ingredients
- 4 cups chicken broth or chicken stock (32 oz. carton)
- 1 cup arborio rice
- 1/4 cup white wine (such as pinot grigio)
- 4 oz fontina cheese, shredded or grated
- 2 cups baby bella or button mushrooms, chopped ((about 9 – 10 Mushrooms))
- 1 cup yellow or white onion, chopped
- 4 garlic cloves, minced
- 1 tbsp olive oil
Instructions
- In a medium sauce pan, heat the chicken broth to a low boil and set aside.
- Heat a deep skillet or saute pan over medium heat.
- Add olive oil, minced garlic, chopped onions and chopped mushrooms, cook until onions are soft about 2 – 3 minutes.
- Stir in rice and cook for 2 minutes to let it absorb the flavors.
- Stir in the white wine and cook until absorbed, about 2 minutes.
- Add one cup of hot broth to the rice, stir and cook until the broth is absorbed, about 2 – 3 minutes.
- Continue adding one cup of broth at a time and stirring until absorbed.
- After all the broth is added and absorbed, remove from heat and stir in the fontina.
- Serve immediately!
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course, Side Dish
- Cuisine: Italian