Mushroom risotto

Based on 1 ratings

Oscar Delta

Community Member

Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
500 g Arborio rice
950 ml stock (meat or vegetable)
400 g button mushrooms
50 g mixed dried mushrooms
150 g Parmesan
150 ml white wine
½ shallot
3 tbsp butter
5 drops Black truffle oil (optional)
salt
pepper
parsley (for serving)

Utensils

  • knife
  • pot
  • ladle
  • wooden spoon
  • plate
  • fork
  • glass
  • Step 1/6

    Prepare the stock (I prefer chicken or beef), season to taste and keep warm over low heat.
    • pepper

    Prepare the stock (I prefer chicken or beef), season to taste and keep warm over low heat.

  • Step 2/6

    Cut the fresh mushrooms into pieces. Dice the shallot. Place the dried mushrooms in warm water and let soak.
    • knife

    Cut the fresh mushrooms into pieces. Dice the shallot. Place the dried mushrooms in warm water and let soak.

  • Step 3/6

    Place a pot over medium high heat, add a tbsp of butter and let melt. Add the fresh mushrooms and sauté for about 5 mimutes. Remove mushrooms, season to taste and set aside. In the same pot, add the diced shallot and the rice. Cook for 5 mimutes or until the rice becomes translucent on the outside, remaining white in the middle. Add a glass of wine of your choice and gently stir until it's absorbed.
    • 950 ml stock (meat or vegetable)
    • 400 g button mushrooms
    • salt
    • pot

    Place a pot over medium high heat, add a tbsp of butter and let melt. Add the fresh mushrooms and sauté for about 5 mimutes. Remove mushrooms, season to taste and set aside. In the same pot, add the diced shallot and the rice. Cook for 5 mimutes or until the rice becomes translucent on the outside, remaining white in the middle. Add a glass of wine of your choice and gently stir until it's absorbed.

  • Step 4/6

    Add a ladle of stock and keep stirring until it's also absorbed. Repeat same procedure, one ladle at a time, for about 20 minutes or until all the stock is absorbed by the rice. Two or three ladles before the end, add all the mushrooms (fresh and dried) along with the water used for soaking the dried ones.
    • ladle
    • wooden spoon

    Add a ladle of stock and keep stirring until it's also absorbed. Repeat same procedure, one ladle at a time, for about 20 minutes or until all the stock is absorbed by the rice. Two or three ladles before the end, add all the mushrooms (fresh and dried) along with the water used for soaking the dried ones.

  • Step 5/6

    When all the stock is absorbed and the rice is nicely cooked through, add 2 tbsp of butter and half the Parmesan. Remove from heat. Season to taste and optionally add 5 drops (not more) of truffle oil. Combine and let rest.
    • 500 g Arborio rice
    • 50 g mixed dried mushrooms
    • 150 g Parmesan
    • 150 ml white wine
    • 5 drops Black truffle oil (optional)
    • parsley (for serving)

    When all the stock is absorbed and the rice is nicely cooked through, add 2 tbsp of butter and half the Parmesan. Remove from heat. Season to taste and optionally add 5 drops (not more) of truffle oil. Combine and let rest.

  • Step 6/6

    Serve with some Parmesan and finely chopped parsley on top. Poor a glass of the wine used for the risotto. Enjoy.
    • plate
    • fork
    • glass

    Serve with some Parmesan and finely chopped parsley on top. Poor a glass of the wine used for the risotto. Enjoy.

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