Mushroom Risotto

Mushroom Risotto

One of the most delicious ways for me to eat rice, is in Risotto. Serve this meatless dish for lunch or dinner, it will satisfy the most hearty appetites, even if you’re cooking for meat lovers. The secret to making a good risotto is to cook it slowly, stir it often, and add as much liquid as the rice requires.

This mushroom risotto is full of flavor and the only accompaniment needed is a green salad or crusty bread.

Enjoy it!

Print

Ingredients

(4-6 servings)

  • 5 1/2 cups vegetable stock
  • 4 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 cup onion, finely chopped
  • 1 oz dried porcini mushrooms
  • 1/2 pound portobello mushrooms, clean 
  and sliced
  • 1/2 teaspoon fresh thyme
  • 2 cups medium-grain rice
  • 1/2 cup white wine (optional)
  • Salt and freshly ground pepper, to taste
  • 1/2 cup grated asiago cheese or parmesan cheese

Directions

  1. In a small bowl, combine the porcini mushrooms and 1/2 cup hot water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the liquid, then chop the mushrooms. Place the stock in a saucepan and bring just to a simmer.
  2. In a large saucepan over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes.
  3. Add the mushrooms, thyme and cook, stirring, about 4 minutes. Stir in the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
  4. Add the stock mushroom liquid and vegetable stock, 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, season with salt and pepper. The risotto is done when the rice grains are creamy on the outside, and firm, yet tender to the bite, 20 to 25 minutes. Rice varies, so you may not need all the stock, or you may need more. If more liquid is required, use hot water.
  5. Remove the risotto from the heat. Stir in the remaining butter and the cheese. Spoon the risotto into bowls and serve immediately.
If you like this page, you can say thanks by sharing it :-)

Comments

  1. says

    I made your tomato shrimp yesterday Erica- was absolutely yummy! It will be a while before I post it, I am so behind…

    We love this dish in our house, I also make a barley/farro version, and its on the menu too!

    Hope you and the baby are doing great!

  2. says

    I bought some fresh mushrooms today and have some fish stock from yesterday so I think tomorrow’s lunch will be mushroom risotto. I am drooling already.

  3. no more guaro... says

    Love risotto, the only problem is where do you buy your short grain rice/italian/spanish rice in Colombia…..?

Trackbacks

Leave a Reply

Your email address will not be published.


7 + = 11