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.
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Jeremiah Crowder
[email protected]This risotto was too creamy for my liking. I prefer a risotto that is a little more al dente.
Atlas Thomchick
[email protected]This risotto was a little bland for my taste. I think it needed more salt and pepper.
Charlie Rae
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]This risotto was delicious! I loved the combination of roasted garlic and mushrooms. It was also very easy to make.
David HERMANN
[email protected]I 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
[email protected]This was a great risotto recipe. The roasted garlic and mushrooms added a lot of flavor. I would definitely make this again.
Sophia Cervantes
[email protected]This 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
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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.