Mushroom Risotto

Mushroom Risotto

Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Meal type Main Dish, Side Dish

Ingredients

  • 1/2 cup dried mushrooms
  • 1 cup boiling water
  • 1 cup sliced cremini or white mushrooms
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped parsley
  • 5 cups chicken or vegetable stock
  • 1 medium white onion
  • 1 1/2 cup arborio rice
  • 1/2 cup white wine
  • salt & pepper to taste

Note

You can serve this as a side or main dish, and if you use vegie broth it is a total vegetarian dish. I like my risotto more on the dry side so I like to cook it until the liquid is almost fully absorbed in fact I think it tastes even better the next day!

Directions

Step 1
Boil water and pour over dried mushrooms to soften for about a half hour. Once these are ready you can drain the dried mushrooms well setting aside water mixture to add as part of the liquid.
Step 2
Add 2 tablespoons butter and 2 tablespoons olive oil to fry pan. Add chopped mushrooms, 1 teaspoon chopped garlic and parsley and cook at medium heat until very slightly browned and softened. Add salt and pepper to taste. Fold the softened dried mushrooms into the cooked mushroom mixture. Set aside to add to recipe later.
Step 3
Add 2 tablespoons olive oil and 2 tablespoons butter to a large pot. Add chopped onions and remaining garlic and allow to cook on medium heat for about 4 minutes or until just softened. Add rice and stir until well blended.
Step 4
Add wine and allow it to absorb into rice while it comes to a very gentle boil. Stir continuously to allow it reduce to less liquid.
Step 5
Add the mushroom mixture water and allow to absorb.

Continue the process of adding liquid by adding the broth about 1 cup at a time and maintaining the medium to medium high heat to allow the rice to absorb.
Step 6
Fold in mushroom mixture and stir well. Continue to repeat this process with the remaining stock is used which will take about another 20 to 30 minutes. The rice should taste fairly creamy but still have bit of firmness to it at the same time.
Step 7
Let sit for about 5 minutes and then serve.
Step 8
Let sit for about 5 minutes and then serve.

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