Italian Mushroom Risotto

Easy-to-Make Traditional Italian Mushroom Risotto Recipe

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

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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:

Cuisine:

Italian

Medium

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

Directions

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.