Side Pannel
Mushroom Risotto- II
Mushroom Risotto- II
- Recipe Submitted by Pasta on 03/29/2014
Category: Healthy Recipes, Vegetarian, Mashrooms
Ingredients List
- 5 to 6 cups chicken or vegetable broth
- 2 tablespoons extra virgin olive oil
- 2 cups flavorful mushrooms (cremini, shitake, or oyster), chopped
- 2 shallots, minced (or 1/4 cup onion)
- 1/2 cup dry white wine
- 1 1/2 cups Arborio or Carnaroli rice
- 1/2 cup parmesan cheese, grated
- salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
Directions
1. In a pot, warm the broth and keep it on low heat.
2. In large pot or sauce pan, heat oil over medium-high heat. Add mushrooms and shallots and saute for 5 to 8 minutes until the mushrooms are tender. Add rice and stir to combine. Toast the rice with the mushrooms for 2 minutes.
3. Add wine and stir frequently until almost all of the wine is absorbed. Add 1/2 cup of warm broth and stir frequently until the broth is absorbed and the risotto becomes thick. Repeat the process, adding 1/2 cup of broth at a time and waiting to add the next 1/2 cup when the the broth absorbs. This process will take about 20 minutes. After the 41/2 or 5th cup of broth has been added, the rice should be cooked and have a chewy bite to it. If not, just add more broth and continue cooking until the rice is cooked.
4. Once the rice is cooked and the risotto is creamy, add the parmesan cheese and parsley (optional) and stir to combine. Taste and add salt and pepper, if needed. Risotto should be creamy and a bit loose. If it is too thick, add a little more broth until you have reached the desired consistency.
2. In large pot or sauce pan, heat oil over medium-high heat. Add mushrooms and shallots and saute for 5 to 8 minutes until the mushrooms are tender. Add rice and stir to combine. Toast the rice with the mushrooms for 2 minutes.
3. Add wine and stir frequently until almost all of the wine is absorbed. Add 1/2 cup of warm broth and stir frequently until the broth is absorbed and the risotto becomes thick. Repeat the process, adding 1/2 cup of broth at a time and waiting to add the next 1/2 cup when the the broth absorbs. This process will take about 20 minutes. After the 41/2 or 5th cup of broth has been added, the rice should be cooked and have a chewy bite to it. If not, just add more broth and continue cooking until the rice is cooked.
4. Once the rice is cooked and the risotto is creamy, add the parmesan cheese and parsley (optional) and stir to combine. Taste and add salt and pepper, if needed. Risotto should be creamy and a bit loose. If it is too thick, add a little more broth until you have reached the desired consistency.
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