Mushroom Risotto Recipe
Course: ItalianServings
6
servingsPrep time
20
minutesCooking time
30
minutesCalories (1 serving)
350
kcalWhile this recipe calls for portobello, you can class it up a bit by substituting porcinis or ceps (Boletus edulis).
Most popular in northern Italy, risotto is a dish composed of rice that is usually cooked in broth and butter or cream in order to bring about a creamy consistency. Risotto usually contains wine and butter, though there are a number of different recipes to try.
In Italy, risotto is typically a first course that is served on its own but can also be served with veal shanks and other meat dishes. The regional variations of risotto reflect local influences, like mushrooms and broth. For instance, risotto from Milan is often made with lard, instead of butter, beef stock, and saffron. Risotto from Veneto is black in color thanks to the cuttlefish ink that is used to flavor the dish.
When properly cooked, the risotto should have a creamy consistency and a rich taste. There should be a bit of resistance when biting into it, yet the texture should be fluid. It is usually served on a flat dish and should spread out, but there should not be any liquid or water leaking from the rice. It is important to eat risotto quickly after it is cooked as it will continue to cook even after it has been taken off the stove.
Risotto is a great dish to serve on its own or as a side, and something the entire family should enjoy, especially if you use the right risotto recipe.
Most popular in northern Italy, risotto is a dish composed of rice that is usually cooked in broth and butter or cream in order to bring about a creamy consistency. Risotto usually contains wine and butter, though there are a number of different recipes to try.
In Italy, risotto is typically a first course that is served on its own but can also be served with veal shanks and other meat dishes. The regional variations of risotto reflect local influences, like mushrooms and broth. For instance, risotto from Milan is often made with lard, instead of butter, beef stock, and saffron. Risotto from Veneto is black in color thanks to the cuttlefish ink that is used to flavor the dish.
When properly cooked, the risotto should have a creamy consistency and a rich taste. There should be a bit of resistance when biting into it, yet the texture should be fluid. It is usually served on a flat dish and should spread out, but there should not be any liquid or water leaking from the rice. It is important to eat risotto quickly after it is cooked as it will continue to cook even after it has been taken off the stove.
Risotto is a great dish to serve on its own or as a side, and something the entire family should enjoy, especially if you use the right risotto recipe.
Ingredients
6 cups of chicken broth
3 tablespoons of olive oil
1/2 kg (1 pound) of thinly sliced portobello mushrooms
1/2 kg (1 pound) of thinly sliced white mushrooms
2 shallots, diced
1/2 cup white wine, dry
1 1/2 cups Arborio rice
3 tablespoons of chives, finely chopped
1/3 cup Parmesan cheese, freshly grated
4 tablespoons of butter
Salt and pepper, to taste
Directions
- In a medium-sized saucepan, slowly heat the chicken broth over low heat.
- In a larger saucepan, heat two tablespoons of olive oil. Add in the mushrooms and cook until soft, usually around three minutes. Set the cooked mushrooms aside.
- In a skillet, add a tablespoon of olive oil and cook the shallots for one minute. Add the rice and stir in order to coat it with oil. Cook for about two minutes or until the rice turns a golden color. Pour in the wine and stir until it is fully absorbed, then add half a cup of broth to the rice and stir until it is absorbed.
- Keep adding the broth and stirring in 1/2 cups until all of the liquid is absorbed into the rice. This should take 15 to 20 minutes.
- Remove the rice from the heat and stir in the mushrooms, chives, butter, and Parmesan. Season with salt & pepper and serve hot.
