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Easy Gourmet Mushroom Risotto

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Ingredients

Adjust Servings:
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
freshly ground black pepper to taste
6 cups chicken broth, divided
3 tablespoons finely chopped chives
3 tablespoons olive oil, divided
sea salt to taste
1 ½ cups Arborio rice
4 tablespoons butter
½ cup dry white wine
2 shallots, diced
⅓ cup freshly grated Parmesan cheese

Nutritional information

431
calories
11.3 g
protein
16.6 g
fat
56.6 g
carbohydrates

Easy Gourmet Mushroom Risotto

Cuisine:
    • 50 mins
    • Serves 6
    • Medium

    Ingredients

    Directions

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    I’ve made butternut squash risotto and pea and prosciutto risotto before, but mushroom risotto is my family’s favorite. Since this dish is so simple, the selection of mushrooms is critical to the success of it. The secret to my mushroom risotto is the use of dried black trumpet mushrooms. The texture of these mushrooms is thin and leathery, but they lend the most amazing flavour and aroma. she was so impressed with the mushroom flavour that she thought I had added some processed or artificial flavouring. For texture and aesthetic appeal, I also used dried porcini and fresh oyster mushrooms.

     

     

    Steps

    1
    Done

    In a saucepan, warm the broth over low heat.

    2
    Done

    Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

    3
    Done

    Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, 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 15 to 20 minutes.

    4
    Done

    Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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