Mushroom Risotto Recipe

Mushroom Risotto Recipe

2019-01-18
3.5 Stars (43 Voters)
...
Follow this recipe to learn how to make classic mushroom risotto. In this recipe we use Portobello mushrooms, chestnut mushroom and dried porcini mushrooms. But you can use any mushrooms that you like. Many people are afraid to cook risotto at home, but after watching this recipe you will learn how to make the perfect risotto.
DIFFICULTY
Medium
YIELDS
5
PREP TIME
30 minutes
WORK TIME
20 minutes
RECIPE CUISINE
Italian
INGREDIENTS
    • 300g (11/2 cups) Arborio rice 
    • 200g (7 oz) white button mushrooms/ chestnut mushroom
    • 200g (7 oz) Portobello mushrooms
    • 40g (1.4oz) dried porcini mushrooms 
    • 3-4 tablespoons olive oil
    • 45g+15g (3 tbsp+ 1 tbsp) butter
    • 1/2 cup (120ml) dry white wine
    • 1/2 onion
    • 2 garlic cloves
    • 1.6-1.8L (7-8 cups) chicken/vegetable stock 
    • 1 tsp fresh thyme
    • 50g (1/2 cup) grated parmesan + more for topping (optional)
    • 1/4 bunch parsley
    • Salt
    • Pepper
DIRECTIONS

1. Heat the stock over low heat.

2. Preparation: Roughly slice Portobello and chestnut mushrooms. Soak the porcini mushrooms in hot stock/water for 20 minutes, then drain well and keep the liquids. Finely chop onion and parsley, crush garlic cloves.

3. Heat 2-3 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the Portobello and chestnut mushrooms, and cook until soft, about 5 minutes. add porcini mushrooms and cook 2 min more. Remove mushrooms and their liquid, set aside.

4. In the same saucepan heat 1-2 tablespoons olive oil and 1 tablespoon butter. Add onion and garlic. Sauté 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. Pour in warm porcini soaking liquids, keep stirring.

5. After approximately 14-16 minutes stir in the mushrooms. Continue adding stock, 1/2 cup at a time, stirring continuously, Until the liquid is absorbed, and the rice is al dente, total cooking time should be about 20 minutes.

6. Turn the heat off, stir in parmesan, butter and parsley. Season with salt and pepper.

Notes:

• You can use any kind of mushrooms.

• You must keep an eye on the rice consistently.

COMMENTS (1)
  • V
    V
    8/30/2020

    When do you add the thyme?

    Reply
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