Mushroom Risotto With Herbs

"A decadent and rich Italian risotto with mushrooms"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
19
Yields:
1600 g
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • Put your stock in saucepan and bring to boil, then turn down to low and keep lid on whole time.
  • In a frying pan, melt 1st measure of butter and olive oil, added chopped mushrooms and sauté until cooked, adding herbs about 1/2 way through and a pinch of salt and pepper.
  • In another large pan (I use a reasonably wide pan with high sides) melt your 2nd measure of butter and olive oil. added chopped onion and sauté on low-medium heat cooking until clear without browning (about 8 minutes) Add wine and cook until reduced by 3/4, then add rice and stir through, coating in oil and wine mixture evenly. Cook on medium heat stirring and scrapping bottom so as not to burn anything for a couple of minutes, effectively 'toasting' the rice. Then add dried mushroom powder.
  • Next use ladle to spoon in about 1 cup of stock into the pan. Mix quickly, dispersing throughout the rice and cook on low heat until all stock has been absorbed. Make sure you scrap bottom of pan as you go.
  • Add 1/2 cooked mushrooms now and then add more stock as before, one ladle or cup at a time. This should take about 20 minutes approximately.
  • When you have 1-2 cups of stock left taste rice to see if it is 'al dente' if it seems almost there add your last cup of stock and take off the heat. (Or add second to last cup, as previously, cooking then proceed with last cup as above) 7. Stir in rest of mushrooms, or reserve for serving on top, your choice. Add parmesan cheese, 3rd measure of butter, salt and pepper and beat with a wooden spoon for a 1 minute, then put lid on a leave for 2-5 minutes and then serve! ENJOY!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a self taught cook who now runs my own boutique catering business. We try to make everything from scratch, use no additives, preservatives, colours, flavourings or any ingredients that are 'numbers'... We use as much organic ingredients as we can and only use organic and free range meats, poutry and eggs. My husband only eats chicken and vegetarian so I am always trying to come up with new exciting and reasonably healthy options for him. I have a baby girl and try hard to get pleasurable cookiing time in where I can around her and running my busy business!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes