Mushroom Risotto
Mushroom Risotto
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  • 4 cups (340 g) mixed mushrooms, coarsely sliced (375 g / 3/4 lb)
  • 1/4 cup (60 ml) olive oil
  • 1/2 cup (125 ml) shallots, finely chopped
  • 1/4 cup (55 g) butter
  • 1 1/2 cups (315 g) arborio rice
  • 1/2 cup (125 ml) white wine
  • 4 cups (1 litre) chicken broth, hot
  • 3/4 cup (55 g) Parmesan cheese, grated
  • A few drops truffle oil (optional)
  • Parmesan cheese shavings
  • Preparation
  • In a saucepan, sauté the mushrooms in the oil. Season with salt and pepper. Set aside.
  • In the same saucepan, brown the shallots in butter. Add the rice and cook for 1 minute over medium-high heat, stirring to coat.
  • Deglaze with the wine and cook over medium heat, stirring until the liquid is almost completely absorbed. Add the broth, about 180 ml (3/4 cup) at a time, stirring frequently. Add broth when the wooden spoon leaves a trace in the rice. After about 20 minutes, the rice should be al dente, having absorbed almost all the liquid and have a creamy consistency.
  • Add the cheese and mushrooms. Adjust the seasoning. Add truffle oil, if desired.
  • Season with pepper and sprinkle with Parmesan shavings.
  • Description
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