I think one of my favorite things to order at a good Italian restaurant is risotto (if it’s on the menu if course). A creamy rice dish with a slight hint of white wine and Italian flavors…it’s truly delicious. I decided years ago that I loved risotto so much I was going to make it on my own. At first, I was completely intimidated by the task…little did I know, it is so simple to make. Sure, it might take a bit of patience and attention…but making the risotto is only a handful of steps. The majority of the time, you’re just standing over the pot getting an arm workout from all the stirring. So my advice would be, don’t be intimated. Believe when I say, everyone can make risotto. Just don’t forget to breath and patiently wait on the rice to cook. It’ll take anywhere from 40-50 minutes to make, but it’s so worth it in the end. I feel like risotto is a “fancy” dish which is why it’s so perfect to make for a date night at home. I’ve made this for my husband plenty of times on a Friday night, and we can’t get enough. Of course our date nights at home involves a demanding toddler pulling at our feet (hah!). But hey, a date night meal makes the toddler tantrums a little more bearable.
I’ve paired this with a juicy pork tenderloin, perfectly cooked steak, or even an oven roasted chicken. If you’re looking to impress your date, your girlfriend, your boyfriend or your husband of wife – this is the dish.
Here’s a few idea for what you can pair with this date night mushroom risotto:
GARLIC HERB BUTTER FRENCH LOAF
BALSAMIC DIJON GRILLED PORK TENDERLOIN
BALSAMIC + HERB MARINATED FLANK STEAK
DATE NIGHT MUSHROOM RISOTTO
Prep time: 5 minutes
Cook time: 40-50 minutes
Total time: less that 56 minutes
- 2 tbsp extra virgin olive oil
- 1 cup baby Bella mushrooms, diced
- 1/2 yellow onion, diced small
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup arborio rice
- 1-2 tsp kosher salt
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
- 3 cups regular chicken broth (or more)
- 2 tbsp heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/2 lemon, juice and zest
- 2 tbsp butter
Heat a deep pan to medium heat and add in olive oil, mushrooms and onion. Cook while stirring occasionally for 5 minutes. Add in garlic and arborio rice and cook for another minute.
Add in wine, salt, oregano, parsley, red pepper flakes and garlic powder. Slightly turn up heat to create a very soft boil. Mix together and cook till the white wine is soaked up by the rice. (About 5 minutes).
Add in 1 cup of chicken broth and continue to stir till the liquid is absorbed. Repeat with the remaining two cups of chicken broth till the rice is cooked. (Depending on how tender the rice is, you may need 1 more cup broth – If the rice is still uncooked by the 3rd cup, add another cup of broth). This should take about 30-40 minutes.
NOTE: continue to stir throughout the cooking process of the risotto. This will create a more creamy rice.
Once the risotto is cooked, add in heavy cream, parmesan cheese, lemon juice and zest, and butter. Mix together till combined.