Mushroom Risotto
A one pot dish which is packed with flavours and has a lovely creamy texture. This is not as difficult as you would think, you just need to be able to stand, stir & stir!
Open in Cookpad AppCooking Instructions
- 1
Taking a large frying pan or wok, place it on a high heat and add the oil and butter. Throw in the onion, garlic and mushrooms, turn down the heat and leave to soften for about 10 - 15 mins. Once softened add the risotto rice, quickly stir for about a minute so the heat cracks open the grains.
- 2
Once the rice grains have been heated add the white wine to the mushrooms. On a medium heat keep stirring well until the liquid has been absorbed by the grains. Next add a ladle of stock. You need to keep adding the stock stirring well each time so it doesn't stick. It takes about 20 - 25 minutes to add all the stock depending on your hob.
- 3
As you stir try to press down on the grains, this helps them absorb more fluid and expel the sticky starch. Add the paprika, salt and pepper and stir well, once all the stock has been absorbed you need to taste the grains. If they are still a little grainy, you need to add some more hot water to the rice. Whilst it is finally cooking, grate the cheese. There isn't an exact time for cooking risotto, it depends on many factors
- 4
The best way is to keep tasting, when it is slightly firm to bite but no grains inside its ready! When it is ready add the cheese stir well, then throw in the basil (optional)!
- 5
Turn off the heat and place a lid onto the pan. Leave it to steam and rest for 2 minutes.
- 6
That's is its ready to plate up. Enjoy, Emily x
Reactions
Written by
Similar Recipes
-
Shiitake and Asparagus Risotto Shiitake and Asparagus Risotto
I use dried shiitake because the flavor gets intensified during the drying process. It also let's me rehydrate in the warm stock and add some of that flavor to the rice itself. It's creamy and rich enough to stand as a meal on its own or make a great compliment to chicken or steak.
Chris Leclerc -
Mushroom Risotto Mushroom Risotto
This is a very good and delicious dish. But....it's not fast food. Be prepared to stand there and stir the rice for about 20 minutes (a few minutes more more if you use more rice!). But you'll be rewarded with a most delicious, silky smooth rice dish!!
-
-
Mushroom Risotto – Rice Cooker Method Mushroom Risotto – Rice Cooker Method
Recently I suffered from Sciatica pain and I still can’t keep standing up for long. But I am lucky because, when I am not well, I can benefit from electric cooking tools such as ‘Rice Cooker’. These days rice cookers are so smart and they can do many things. My rice cooker has ‘Quick Cook’ mode and it cooks Risotto just perfect ‘al dente’ better than I can. Have you ever tried Rice Cooker Risotto? If you are in doubt, you should try once.
-
Radicchio and Mushroom Risotto Radicchio and Mushroom Risotto
This is an Italian staple dish made with radicchio. I learned a recipe from my Italian friend, and rearranged it into easy-to-make amounts and simpler steps.I used white wine in the picture, but if you use red wine, it will give a deeper colour. When the rice becomes al dente, you don't need to use up the chicken stock. If you used it up before the rice becomes al dente, please add some water. For 3 servings. Recipe by dreamy-kitten
-
Basic Risotto Basic Risotto
Risotto is one of those basic dishes that is great to have in your back pocket for quick dinners, and using up leftovers. Once you have the basic technique mastered, you can make it as fancy or as casual as you like.TIPS: The basic ratio for risotto is 1 part uncooked rice to 3.5 parts liquid. This will include your stock, wine and any additional liquid you are using. Keep an additional 0.5 parts liquid in reserve, as various rices absorb slightly different amounts of liquid.Most risotto recipes call for wine and stock as the liquid, but you can also make "stock" on the fly with dried mushrooms and aromatics such as carrots and celery, added at the beginning of the process with the onions.A little fat added at the end in the form of butter and/or a bit of grated hard cheese will really help give a creamy finish to your risotto.
-
-
Mushroom risotto with spinach Mushroom risotto with spinach
My company holds a weekly department meeting every Wednesday, and at those meetings there's usually a non-business related roundtable to break the ice. Today's starter topic was favourite foods, which is always a guaranteed hit. Anyway, one of my colleagues named risotto as her top dish, which got me thinking that it's been ages since I cooked up a batch, and I should probably get back to it. Since steak was already on the menu for dinner, I thought mushrooms and spinach would be the perfect accents to feature. Fortunately, in spite of my lack of practice, the risotto turned out perfect. Creamy, rich, slightly al dente, and full of mushroomy goodness. Squisito.
-
Italian Risotto Italian Risotto
In northern Italy, risotto has a creamy consistency, enjoyed with a spoon or fork. I use this dish as an accompaniment to Italian cooked meats and chicken. Prepare this while the main course is slowly cooking, since it deserves your full attention.
-
Wild Mushroom Risotto Wild Mushroom Risotto
This is a recipe from Anne Burrel. It is a good recipe to make in mushroom picking season, since it calls for a lot of mushrooms. You can make this recipe with any kind of mushroom.
-
Mushroom Medley Risotto Mushroom Medley Risotto
I had leftover wine that has been sitting in the fridge for a few days and frozen dashi. Inspired by http://dashidashi.typepad.com/dashidashi/2010/02/recipe-shiitake-dashi-risotto.html moonsun13 -
Family Favourite Chicken Risotto Family Favourite Chicken Risotto
This quick and easy chicken risotto is a family staple. It's great for a mid week meal and we even take it camping, just preparing the ingredients before we go. By the time the tent is set up, dinner is ready with limited stirring.It freezes well, so we often make double portions for dinners for our little one.
More Recipes
Comments (4)