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Mushroom Risotto

Mushroom Risotto

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven
  • Wooden spoon
  • Ladle
  • Strainer

Ingredients
  

  • Ingredients:
  • 1 ¼ cups 240 g Arborio rice
  • 7 oz 200 g mixed mushrooms (e.g., champignon, porcini)
  • ½ onion finely chopped
  • 4 ¼ cups 1 L vegetable or mushroom broth
  • 2 tbsp butter or olive oil for dairy-free
  • 2 tbsp olive oil
  • ½ cup dry white wine
  • 2 oz 60 g Parmesan cheese, grated
  • Salt and white pepper to taste
  • Fresh parsley chopped
  • Optional: 1 clove garlic minced (for extra flavor)

Instructions
 

  • Method:
  • Prepare the Broth: Start by heating the broth in a separate pan. Keep it simmering on low heat as you cook the risotto. This will help the rice cook evenly.
  • Cook the Mushrooms: Clean the mushrooms, removing the stems and slicing them into thin pieces. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot. Add the mushrooms and sauté them until golden brown, about 5 minutes. If you want a deeper mushroom flavor, consider adding a clove of minced garlic during this step.
  • Cook the Onions: In the same pot, add the chopped onions and cook them over medium heat until soft and translucent, about 4 minutes.
  • Toast the Rice: Add the Arborio rice to the pot and stir it for 2 minutes to lightly toast it. This step is crucial as it helps the rice absorb the liquid more evenly.
  • Deglaze with Wine: Pour in the white wine, stirring constantly, and let the alcohol evaporate.
  • Add the Broth: Begin adding the hot broth, one ladle at a time, stirring continuously. Wait for the liquid to be absorbed before adding more broth. Continue this process for about 18-20 minutes, until the rice is al dente.
  • Finish the Risotto: Once the rice is cooked, stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste. If the risotto seems too thick, add a bit more broth or water to reach your desired consistency.
  • Garnish: Stir in the chopped parsley for a fresh, aromatic finish. Serve hot, and drizzle with a little extra olive oil for added richness.
  • Variations:
  • Dairy-Free: Replace the butter with olive oil and skip the Parmesan, or use a dairy-free cheese alternative.
  • Mushroom Varieties: Feel free to mix in different types of mushrooms, such as shiitake or oyster mushrooms, to vary the flavor.
  • Meat Lovers: Add pancetta or cooked chicken for a more substantial dish.
  • Tips:
  • Stirring constantly helps release the starch from the rice, which makes the risotto creamy.
  • For a deeper mushroom flavor, use dried mushrooms to make the broth.
  • Keep the broth hot while cooking to maintain a steady temperature for the rice.
    Mushroom Risotto
Keyword Mushroom Risotto, Riso, Risotto