Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mushroom risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Mushroom Risotto is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Mushroom Risotto is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook mushroom risotto using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom Risotto:
- Make ready 2 Tbs unsalted butter
- Get 1/2 lb mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced
- Make ready 1 package dried porchini mushrooms
- Prepare 1 cup hot water
- Prepare 2/3 cup dry white wine
- Get 4-5 cups vegetable stock
- Make ready 1/2 small onion and 1 large clove of garlic or 1 large shallot, finely chopped
- Make ready 1 1/2 cups arborio rice
- Prepare 1/3 cup Parmesan cheese
- Make ready to taste Salt and pepper
- Get 2 Tbsp fresh parsley, chopped
- Get 8 oz mascarpone cheese, optional
Steps to make Mushroom Risotto:
- 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.
- 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.
- 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.
- 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’s going to wrap this up with this exceptional food mushroom risotto recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
