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Italian Mushroom Risotto
Easy-to-Make Traditional Italian Mushroom Risotto Recipe

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Ingredients

300 g (11/2 cups) Arborio Rice
200 g (7 oz.) White Button Mushrooms/ Chestnut Mushroom
200 g (7 oz.) Portobello Mushrooms
40g (1.4oz) Dried Porcini Mushrooms
3-4 Tbsps. Olive Oil
45g+15g (3 Tbsps. + 1 Tbsp.) Butter
1/2 Cup (120ml) Dry White Wine
1/2 Onion
2 Garlic Cloves
1.6-1.8L (7-8cups) Chicken/Vegetable Stock
1 Tsp. Fresh Thyme
50g (1/2 cup) Grated Parmesan More for topping (optional)
1/4 Bunch Parsley
Salt
Pepper

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Features:
  • Non Vegetarian
Cuisine:
  • Medium

Ingredients

Directions

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Author- The Cooking Foodie

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Steps

1
Done

First of all, warm the chicken stock on a low flame and then prepare the veggies for the Risotto. Roughly slice the Portobello and chestnut mushrooms. Set aside for later. After that, soak the porcini mushrooms in hot stock or water for about 20 minutes. Drain well and retain the liquid. Then, finely chop 1 or 2 onions and ¼ bunch of parsley and crush the garlic cloves. Also, grate 50 grams or ½ a cup of parmesan cheese and set aside.

2
Done

Now, in a pan, heat 3-4 tablespoons of olive oil over medium to high flame. Once the oil is hot, add in the diced mushrooms. Stir-fry the mushrooms for about 5 minutes. To this, add in the porcini mushrooms and cook for another 2-3 minutes. Add salt and pepper to taste and mix well. Once cooked, transfer the mushrooms to a separate dish.

3
Done

Now, heat 1-2 tablespoons of olive oil in the same pan and add in 1 tablespoon of butter. Once the butter melts, sauté the chopped onions and garlic for 2 minutes. Then, add in 1 and ½ cups (300g) of uncooked Arborio rice and stir to coat with oil for about 2 minutes.

4
Done

Next, pour in ½ a cup of dry white wine. Stir constantly until the wine is reduced. Later, add ½ cup of chicken stock to the rice. Stir until the stock is fully absorbed. Once it is absorbed, add in more stock and stir to mix well.

5
Done

Next, add in the porcini soaking liquid and give it a good stir. Cook for a couple of minutes again. Add in 1 teaspoon of fresh thyme and the fried mushrooms. Stir it well. Continue to add stock to the rice while constantly stirring and wait until the stock is absorbed. Add in more salt if required. Cook until the rice is tender.

6
Done

Next, add in the chopped parsley and mix well. Then, turn off the heat and add in the grated parmesan cheese, 3 tablespoons of butter and stir well until melted. Garnish with chopped parsley and grated parmesan cheese and serve hot.

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