GOURMET MUSHROOM RISOTTO
In college, my friend Angela and I went to visit her granny. She made this for us. It was the first time I'd ever experienced anything like it. It was delicious and her granny gladly gave me the recipe.
Provided by Redneck Epicurean
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the broth over low heat.
- In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
- Put the mushrooms and the liquid in a bowl and set aside.
- Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
- Stir in the rice,coating it with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
- Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 424.6, Fat 18.2, SaturatedFat 7.2, Cholesterol 25.2, Sodium 909, Carbohydrate 47.4, Fiber 3, Sugar 4, Protein 15.3
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #rice #vegetables #american #southern-united-states #dinner-party #dietary #low-cholesterol #low-calorie #low-carb #mushrooms #low-in-something #pasta-rice-and-grains #presentation #served-hot
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Bilal Safi
[email protected]Thanks for sharing this recipe!
Enzo James
[email protected]I'm adding this recipe to my to-cook list.
Kachi_b
[email protected]This recipe looks delicious!
Suraj Singtan
[email protected]I can't wait to try this risotto.
Fans of Model Dihan
[email protected]This recipe is perfect for a special occasion.
tasim arafat
[email protected]This risotto is a must-try for any mushroom lover.
Umeaku Collins
[email protected]I would definitely make this risotto again.
Shiva Pandey
[email protected]Overall, I thought this was a good recipe. It was easy to follow and the risotto turned out great.
TimeUp Television
[email protected]I had some trouble getting the risotto to the right consistency. It was either too runny or too thick.
Sylvia Reynolds
[email protected]The risotto was a bit bland. I think it needed more salt and pepper.
rozhina hosseinirad
[email protected]This risotto was a bit too rich for my taste, but it was still very good. I think I would use less butter and cream next time.
Billy McCartney
[email protected]I love how versatile this risotto is. I've made it with different types of mushrooms and even added some roasted vegetables. It's always delicious and a great way to use up leftover rice.
Rocio slash
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The instructions are clear and easy to follow, and the results are consistently delicious.
Deborah Amoasi
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone raved about the flavor and texture. I especially loved the crispy shallots on top. Will definitely be making this again.
Desdemonia Lottering
[email protected]This risotto was an absolute delight! The mushrooms were cooked perfectly and the arborio rice was creamy and al dente. The combination of flavors was exquisite and the presentation was top-notch. I highly recommend this recipe to anyone who loves ri