Mushroom Risotto Recipe ๐
Description:
Indulge in the rich flavors of this delectable Mushroom Risotto recipe from lovewithrecipes.com. This creamy dish is perfect for cozy winter nights, featuring tender Arborio rice cooked to perfection and infused with earthy mushrooms and savory Parmesan cheese.
- Total Time: 1 hour 45 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Boiling water |
| 1/2 | Dried porcini mushrooms |
| 8 | Fresh mushrooms |
| 2 | Tablespoons olive oil |
| 2 | Tablespoons butter |
| 1 | Clove garlic |
| Fresh parsley, chopped | |
| 2 | Tablespoons olive oil |
| 5 | Cups vegetable or chicken stock |
| 2 | Cups Arborio rice |
| 2 | Tablespoons white wine |
| 1/2 | Cup grated Parmesan cheese |
| 1 1/2 | Teaspoons salt |
| 1/2 | Teaspoon black pepper |
Instructions:
1. Rehydrate the Dried Mushrooms:
- Pour boiling water over dried porcini mushrooms in a bowl and let them sit for 30 minutes.
- After 30 minutes, drain the mushrooms and reserve both the mushrooms and the soaking liquid separately.
2. Prepare the Fresh Mushrooms:
- Remove the stems from the fresh mushrooms and slice them thinly.
3. Saute the Mushrooms:
- In a skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.
- Add the minced garlic and sliced fresh mushrooms to the skillet.
- Saute until the mushrooms release their liquid and become golden brown, then season with salt and pepper to taste.
- Cover and keep warm in the skillet while preparing the risotto.
4. Prepare the Stock:
- Meanwhile, bring the vegetable or chicken stock to a simmer in a pot on the back burner.
5. Cook the Risotto:
- In a heavy-bottomed pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onion to the pot and saute for about 3 minutes, or until softened.
- Stir in the Arborio rice and cook until the grains are coated with oil.
- Pour in the white wine and simmer until it has been absorbed by the rice.
- Add the reserved mushroom soaking liquid and the rehydrated dried mushrooms to the pot, stirring constantly until most of the liquid has been absorbed.
- Begin adding the hot stock to the rice mixture, one cup at a time, stirring frequently.
- Allow each addition of stock to be absorbed before adding the next.
- Continue this process until the rice is creamy yet still slightly al dente in the center, which should take about 20 minutes.
6. Finish the Risotto:
- Once the risotto reaches the desired consistency, reheat the sauteed mushrooms in the skillet.
- Stir the mushrooms into the cooked risotto.
- Remove the pot from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and creamy.
- Season the risotto with salt and pepper to taste.
7. Serve:
- Ladle the creamy mushroom risotto into serving bowls.
- Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve immediately and enjoy the comforting flavors of this homemade Mushroom Risotto!
Tips:
- Variations: Feel free to add other ingredients like peas, spinach, or diced butternut squash for additional flavor and texture.
- Storage: Mushroom risotto is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of stock to maintain its creamy consistency.
- Wine Pairing: Pair this hearty risotto with a crisp white wine like Pinot Grigio or a light-bodied red like Pinot Noir for a perfect dining experience.
- Serving Suggestions: Serve alongside a simple green salad dressed with lemon vinaigrette and crusty bread for a complete meal.
Enjoy your culinary adventure with this irresistible Mushroom Risotto recipe! ๐ฝ๏ธ๐ท
