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
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!!
Cooking Instructions
- 1
Warm 2 tablespoons butter in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 -5 minutes. Remove mushrooms and their liquid, and set aside
- 2
Add 2 tablespoon butter to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with butter, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 to 25 minutes.
- 3
Remove from heat, and stir in mushrooms with their liquid, chives, and Parmesan. Season with salt and pepper to taste.
- 4
PS: If the chicken stock is salt-free, add a bit of salt to the broth before you start adding it to the rice.
Top Search in
Similar Recipes
-
Mushroom Risotto Mushroom Risotto
Famous dish of Italian cuisine achieved by mixing of rice cooked special way and fried mushrooms.
-
Mushroom risotto Mushroom risotto
This is recipe I tried 1 day my mom said she never had a risotto dish
-
-
-
Mushroom risotto Mushroom risotto
I was surprised at how good this turned out. It does take a lot of time and attention but it was worth it.
-
-
Mushroom Risotto Mushroom Risotto
When fall arrives, the first thing I think of is mushrooms! Of course, my favorites are porcini, portobello, and, as a good daughter of a Puglian mom, cardoncelli, but I also love black trumpet, chanterelle, parasol, and even simple white button mushrooms. I just love mushrooms and buy them fresh, dried, or frozen. They're perfect as a side for main dishes, but especially with tagliatelle or in risotto, just like the one we're about to make!
Translated from Cookpad Italy -
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 Risotto with Peas Mushroom Risotto with Peas
This is my favorite vegetarian risotto. The peas add color, sweetness, and protein. But it’s fine without peas, too.#GlobalApron #dinner #meal
-
Mixed Mushroom Risotto Mixed Mushroom Risotto
A good friend of ours was thinking of doing something special for his 15 yr anniversary. He wasn’t a great cook but he and his wife LOVED great food.He had never tried to make a risotto and his wife always ordered it when they are out.He asked me to come over and help him make this delicious dish.It was a beautiful cold crisp winters night, and I left them after making this dish with them sharing this ‘blanket in a bowl’ meal snuggled up by an open fire and a nice bottle of wine.
-
Mushroom Cheese Risotto Mushroom Cheese Risotto
I made this when I got tired of eating pasta.Please don't wash the rice as washed rice doesn't absorb liquid. If you don't have fresh mushrooms, you could use dried shiitake mushrooms. It will still be just as tasty! Recipe by HH0813
More Recipes
Comments (3)