Mushroom Risotto
photo by eatrealfood
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 onions, finely chopped
- 200 g mushrooms, chopped (or more if you like them)
- 2 cups arborio rice
- 1 liter chicken stock (or vegetable if you wish)
- 1 cup parmesan cheese
- oil
directions
- Heat oil in pan, add onions and mushrooms.
- Cook until onions are soft.
- Add rice, stir until combined.
- Put stock in another pan and boil.
- Stir in 2/3 cup stock to the rice.
- Stir until all absorbed.
- Continue adding stock in small amounts in this fashion until all used.
- When this process is finished, add cheese.
- Serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Both times I made this I used one big onion, more mushrooms, and brown rice. I have been living without a meausuring cup, so I estimated all the ingredients. But, what a great recipe base it was for me! It tasted so full of flavor and the people I made it for where saying, "Que rico!" in Spanish (I'm in Spain)which is one of the best food compliments one can get. Thank you; this is a fun, easy, cost effective recipe.
-
This is a nice basic recipe for mushroom risotto. I did not find the risotto bland, but I did make a few small changes which I think helped. First, I sauted 1 large onion and the mushrooms in a little butter for extra flavor. I then replaced 1 cup of stock with a nice white wine. I did end up adding a little over five cups of liquid total. I am not sure how much liquid is in a liter. Finally, I seasoned with fresh pepper, salt and fresh tarragon. Our risotto was creamy, full of flavor and very tasty. I can see us adjusting the recipe to easily include other flavors.
see 13 more reviews
Tweaks
-
This is a nice basic recipe for mushroom risotto. I did not find the risotto bland, but I did make a few small changes which I think helped. First, I sauted 1 large onion and the mushrooms in a little butter for extra flavor. I then replaced 1 cup of stock with a nice white wine. I did end up adding a little over five cups of liquid total. I am not sure how much liquid is in a liter. Finally, I seasoned with fresh pepper, salt and fresh tarragon. Our risotto was creamy, full of flavor and very tasty. I can see us adjusting the recipe to easily include other flavors.
RECIPE SUBMITTED BY
Food_Lush
Australia