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Mushroom Risotto Recipe
Ingredients:
- 2 tbsp olive oil
- 1 cup arborio rice
- 1 cup chopped mushrooms
- 4 cups vegetable broth
- 1 cup grated parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- to taste salt and pepper
Instructions:
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and garlic, and sauté until translucent.
- Add the mushrooms and cook until they release their moisture and become tender.
- Stir in the arborio rice and cook for a minute until it is well-coated with the oil.
- Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
- Stir in the grated parmesan cheese and season with salt and pepper to taste.
- Serve hot and enjoy!
There's something magical about a creamy, savory mushroom risotto. This dish combines the earthy flavors of mushrooms with the rich texture of arborio rice, all tied together with a generous helping of parmesan cheese. Perfect for a cozy night in or impressing guests, this recipe is both comforting and elegant.
What You Will Need
- Olive oil: Adds a rich, smooth base for sautéing onions and garlic, enhancing the overall flavor of the risotto.
- Arborio rice: Essential for its creamy texture, absorbing broth gradually to create the perfect consistency.
- Chopped mushrooms: Provide an earthy, umami flavor that complements the creamy rice beautifully.
- Vegetable broth: Infuses the rice with deep, savory flavors, making each bite more delicious.
- Grated parmesan cheese: Adds a salty, nutty finish, enhancing the risotto's creaminess and depth.
- Onion: Offers a sweet, aromatic base that melds well with garlic and mushrooms.
- Garlic: Brings a pungent, aromatic kick, elevating the dish's overall flavor profile.
Read more: Mushroom Risotto Recipe for the Instant Pot
Essential Tools and Instruments
What tools/instruments will be needed to make mushroom risotto
- Large pan: Essential for sautéing onions, garlic, and mushrooms, and for cooking the rice evenly.
- Ladle: Helps add broth gradually, ensuring the rice absorbs liquid properly.
- Wooden spoon: Ideal for stirring the risotto without damaging the pan.
- Grater: Needed to freshly grate parmesan cheese for a rich, creamy finish.
- Measuring cup: Ensures accurate measurement of rice and broth for perfect consistency.
Mushroom Risotto
A creamy and savory mushroom risotto perfect for any occasion.
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Equipment
- Large pan
- Wooden Spoon
- Ladle
Ingredients:
Main Ingredients
- 2 tbsp Olive Oil
- 1 cup Arborio Rice
- 1 cup Chopped Mushrooms
- 4 cups Vegetable Broth
- 1 cup Grated Parmesan Cheese
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- to taste Salt and Pepper
Instructions:
- 1. Heat the olive oil in a large pan over medium heat.
- 2. Add the chopped onion and garlic, and sauté until translucent.
- 3. Add the mushrooms and cook until they release their moisture and become tender.
- 4. Stir in the Arborio rice and cook for a minute until it is well-coated with the oil.
- 5. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
- 6. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
- 7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- 8. Serve hot and enjoy!
Notes:
This mushroom risotto is best enjoyed fresh but can be stored in the fridge for up to 2 days.
Nutrition value:
Calories: 400kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook the risotto as per the recipe until the rice is al dente.
- Spread it out on a baking sheet to cool quickly.
- Once cool, transfer to an airtight container.
- Store in the fridge for up to 2 days.
- Reheat gently on the stove with a splash of broth or water.
Freezing Instructions
- Cool the risotto completely.
- Portion into freezer-safe containers or bags.
- Label with the date.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
- Reheat on the stove with a bit of broth or water until hot.
Using dried porcini mushrooms soaked in warm water can add a deeper, richer flavor to your mushroom risotto. Just chop them up and add them along with the fresh mushrooms.
Frequently Asked Questions
FAQ:
Can I use a different type of rice?
Arborio rice is best for risotto because of its high starch content, which gives the dish its creamy texture. Other types of rice won't yield the same results.
How do I know when the rice is done?
The rice should be tender but still have a slight bite to it, similar to al dente pasta. It usually takes about 18-20 minutes.
Can I add other vegetables?
Absolutely! Feel free to add peas, spinach, or even asparagus. Just make sure to cook them until tender.
What can I use instead of parmesan cheese?
You can substitute with Pecorino Romano or even nutritional yeast for a dairy-free option.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to regain its creamy texture.
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