Mushroom Risotto
Mushroom Risotto

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, mushroom risotto. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mushroom Risotto is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Mushroom Risotto is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook mushroom risotto using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mushroom Risotto:
  1. Prepare 2 Tbs unsalted butter
  2. Get 1/2 lb mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced
  3. Take 1 package dried porchini mushrooms
  4. Take 1 cup hot water
  5. Make ready 2/3 cup dry white wine
  6. Make ready 4-5 cups vegetable stock
  7. Take 1/2 small onion and 1 large clove of garlic or 1 large shallot, finely chopped
  8. Get 1 1/2 cups arborio rice
  9. Take 1/3 cup Parmesan cheese
  10. Take to taste Salt and pepper
  11. Get 2 Tbsp fresh parsley, chopped
  12. Prepare 8 oz mascarpone cheese, optional
Instructions to make Mushroom Risotto:
  1. Bring stock to a simmer in a sauce pan. Add the dried mushrooms to to the cup of hot water and soak until softened and re-hydrated. Reserve the soaking liquid.
  2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add fresh mushrooms, re-hydrated mushrooms, onion and garlic or shallot. Saute until softened, about 5 minutes. Add rice and stir to combine.
  3. Add wine and bring to a boil and cook, stirring, until liquid is reduced by half. Add the mushroom liquid, 1/2 cup at a time, stirring enough to prevent the rice from sticking to the pan. Once the liquid is almost completely absorbed, add the vegetable stock, 1/2 cup at a time, stirring almost constantly to create a creamy sauce. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This will take 25-30 minutes. The rice should be just cooked and slightly chewy.
  4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with a generous dollop on mascarpone and a sprinkle of chopped parsley.

So that is going to wrap this up with this exceptional food mushroom risotto recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!