MUSHROOM RISOTTO
Categories Cheese Mushroom Rice Sauté Dinner Fall Gourmet Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Soak porcini in 1 1/2 cups hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer.
- Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
- Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted.
- If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap.
- Stir parsley into remaining risotto and serve immediately.
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Valentine Kenechukwu
[email protected]This looks like a delicious recipe. I'm going to save it for later.
Mahmuda Mou
[email protected]I can't wait to try this recipe!
Haku Smile
[email protected]I'm going to make this risotto again and again.
Rodney Westerfield
[email protected]This risotto is a great way to use up leftover mushrooms.
Ranti Aderanti
[email protected]I would definitely recommend this recipe to others.
zeeshan Amjad
[email protected]This risotto is perfect for a special occasion.
SpideR MediA
[email protected]I love the combination of mushrooms and Parmesan cheese in this risotto.
Nevaeh Spinner
[email protected]This risotto is so easy to make and it's so delicious.
Prabin Pariyar
[email protected]I followed the recipe exactly and it turned out perfectly.
shahru Syed
[email protected]This was a great recipe. I would definitely make it again.
Oho Hhhh
[email protected]This risotto is a must-try for any mushroom lover.
James McAllister
[email protected]I'm not a big fan of risotto, but this recipe changed my mind.
Sketch Love
[email protected]This is the best mushroom risotto I've ever had!
Jaziah Pantojas
[email protected]This risotto is so creamy and flavorful. I could eat it every day!
Royabkhan Royabkhan
[email protected]I love how versatile this risotto is. I've added different types of mushrooms, vegetables, and even meat to it and it's always delicious.
Yeneneh Ambaye
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the risotto was cooked to perfection.
Deepak Bk
[email protected]I've made this risotto several times now and it's always a crowd-pleaser. The mushrooms add a delicious earthy flavor and the creaminess of the risotto is perfect.
Shadhil Kangomba
[email protected]This mushroom risotto was a hit with my family! It was creamy, flavorful, and packed with mushrooms. I especially loved the addition of white wine and Parmesan cheese.