ROASTED-GARLIC RISOTTO WITH MUSHROOMS
Roasted-garlic puree enriches this earthy mushroom risotto. The puree is introduced at the start of the recipe, in the stock, and returns at the end for a final flourish. (You might not need to use all of the stock.) Just-right risotto should be creamy--not too soupy, and not too dry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low; whisk in 1 tablespoon garlic puree, and continue to simmer.
- Remove stems from mushrooms, and finely chop. Cut mushroom caps into 1/4-inch-thick slices. Heat 1 tablespoon oil in a large saucepan over medium heat until hot but not smoking. Add caps, and cook, stirring occasionally, until golden, 5 to 7 minutes; transfer to a bowl.
- Add remaining 2 tablespoons oil and 1 tablespoon butter to pan. Add shallots and mushroom stems, and cook, stirring, until shallots are soft, about 2 minutes. Add rice; cook, stirring, until coated with oil and butter, 3 to 4 minutes. Add wine; stir until completely absorbed.
- Stirring constantly, add 3/4 cup simmering stock at a time, letting rice absorb each addition before adding the next. Continue to add stock until rice is creamy but al dente, 17 to 20 minutes.
- Stir in the remaining 3 tablespoons garlic puree and 4 tablespoons butter, along with the cheese, chives, and reserved cooked mushrooms. Season with salt and pepper. Garnish risotto with additional cheese and chives.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jeremiah Crowder
jcrowder@hotmail.comThis risotto was too creamy for my liking. I prefer a risotto that is a little more al dente.
Atlas Thomchick
thomchick-a40@gmail.comThis risotto was a little bland for my taste. I think it needed more salt and pepper.
Charlie Rae
rae.c@aol.comI'm not a big fan of risotto, but this recipe was actually really good. The roasted garlic and mushrooms added a lot of flavor.
Zahraa Atwi
z.a@hotmail.comThis is my new favorite risotto recipe! It's so easy to make and the flavor is amazing. I love the roasted garlic and mushrooms.
Annie Cuyos
annie.c@gmail.comI made this risotto for a dinner party and it was a huge hit! Everyone loved the flavor and the creaminess of the rice.
Khizar Satti
sk@yahoo.comThis risotto was delicious! I loved the combination of roasted garlic and mushrooms. It was also very easy to make.
David HERMANN
d.h51@hotmail.comI followed the recipe exactly and the risotto turned out perfectly. It was creamy and flavorful, and the roasted garlic and mushrooms were a great addition.
Sabrina Finklea-Strickland
f.sabrina@gmail.comThis was a great risotto recipe. The roasted garlic and mushrooms added a lot of flavor. I would definitely make this again.
Sophia Cervantes
c-sophia@yahoo.comThis risotto was amazing! The roasted garlic and mushrooms were the perfect combination of flavors. The rice was cooked perfectly and the overall dish was very satisfying.
hazel english
english_h30@gmail.comI love this risotto! It's so creamy and flavorful. The roasted garlic and mushrooms are a great addition. I've made this recipe several times and it's always a hit.
Mary loretta Uliya
l.mary12@yahoo.comThis risotto was easy to make and turned out delicious. The roasted garlic and mushrooms added a lot of depth of flavor. I would definitely recommend this recipe.
nm mazin
nm_m42@yahoo.comI'm not usually a fan of risotto, but this recipe changed my mind! The roasted garlic and mushrooms were a great combination, and the rice was creamy and flavorful. I'll definitely be making this again.
Muhammad Jahanzaib Khan
k5@yahoo.comThis risotto was a hit with my family! The roasted garlic and mushrooms added so much flavor, and the arborio rice was cooked perfectly. I will definitely be making this again.