Name: Mushroom Risotto
Prep time: 20 min
Cook time: 60 min
Ingredients: 1/2 Yellow onions (small dice); 2 Garlic cloves (sliced); 150 g Button mushrooms or a mixture of Shitake; 32 g Butter; 150 g Risotto rice (carnaroli, vialone nano, arborio); 50 g White wine; 450 ml Chicken stock; 25 g Parmesan cheese (grated); Salt and Black pepper

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This Mushroom Risotto is so delicious that it could make a guy of any age cry. A creamy, umami-rich mushroom risotto that has garlicky, buttery mushrooms swirled into the rice and sprinkled on top is so wonderful that you won’t be able to stop eating it.

When you’re presented with a huge dish of Mushroom Risotto, it’s depressing to discover that the only mushrooms you can find are buried behind mountains of sticky rice.

I can tell you that this mushroom risotto won’t require any fishing trips!

Instead of seeking out rare wild or Asian mushrooms or using dried mushrooms, which have a more potent mushroom flavour, this risotto recipe is meant to make the most of common mushrooms.

Therefore, a sizable quantity of either white or Swiss Brown/Cremini mushrooms forms the foundation of this dish!

This dish doesn’t contain anything unique or ground-breaking aside from the mushrooms. The cooking method is more important (risotto is easy, I assure you!).

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If you ever find yourself stumped as to what to prepare for an unexpected dinner party, especially if there will be vegetarians present, think about making this opulent mushroom risotto.

Mushroom Risotto

Print Recipe

Course Main Course

Cuisine Italian

Keyword Delicacy, Food, Italian

Prep Time 20 mins

Cook Time 1 hr

Servings 1 Person

Calories 336

Cost $30

Ingredients

1/2 Yellow onions small dice
2 Garlic cloves sliced
150 g Button mushrooms or a mixture of Shitake
32 g Butter
150 g Risotto rice carnaroli, vialone nano, arborio
50 g White wine
450 ml Chicken stock
25 g Parmesan cheese grated
Salt and Black pepper

Instructions

Bring the chicken stock to a boil and set aside
In a medium sized heavy-bottomed pan, sauté the mushrooms on high heat till lightly browned.
Add in onions followed by the garlic and sweat on medium heal, continuously stirring, do not allow the bottom of the pan to burn. If it is too hot, add a splash of water to cool.
Add the rice and butter, stirring to coat the grains.
Stir the rice until the grains begin to go translucent. Add the wine and stir until the wine is absorbed and the pan is almost dry.
Start adding the hot stock, a ladle at a time, allowing the liquid to be completely absorbed before adding the next.
Stir continuously for about 15 minutes and have patience. Keep the heat medium to high throughout the cooking period.
Test the rice and if necessary, add more stock. The rice is done when the outside is tender but the centre has a bite (al dente) and the texture is creamy and has a lava-like, consistency (all’onda)
Take the rice off the heat immediately and season with salt, pepper and the cheese and stir vigorously.

Notes

The risotto should be creamy and rich, not, starchy, sticky or gloopy. The grains should be whole and glide over each other. This is a dish of texture. It is usually eaten with a fork so this will give you an idea of its consistency. Cold risotto can be reheated with the addition of some water but it will never be the same as when served fresh.

Happy Cooking!

If you enjoyed these feel free to check out other chocolate cupcakes here!

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