Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mushroom risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mushroom Risotto is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Mushroom Risotto is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have mushroom risotto using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mushroom Risotto:
- Take 2 Tbs unsalted butter
- Take 1/2 lb mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced
- Take 1 package dried porchini mushrooms
- Get 1 cup hot water
- Make ready 2/3 cup dry white wine
- Make ready 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
- Prepare to taste Salt and pepper
- Get 2 Tbsp fresh parsley, chopped
- Get 8 oz mascarpone cheese, optional
Instructions 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 is going to wrap it up for this special food mushroom risotto recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
