Mushroom Risotto | Kitchen Nostalgia
INGREDIENTS
•
healthy side dish, or even as a main dish combined with a bowl of fresh salad.
•
Mushroom Risotto
•
Save
•
Print
•
Author: Kitchen Nostalgia
•
Serves: 3-4
•
Ingredients
•
•1 Tbsp dried porcini mushrooms
•
•2½ cup (225 g; 8 oz) fresh mushrooms (cremini, oyster, etc), sliced
•
•2½ cup hot stock (beef, chicken or vegetable)
•
•2 Tbsp olive oil
•
•1 onion, finely chopped
•
•1 garlic clove, minced
•
•1 cup (210 g; 8 oz) arborio rice
•
•¼ cup white wine
•
•a knob of butter (about ½ Tbsp)
•
•grated Parmesan cheese
•
•salt and ground black pepper to taste
•
•2 Tbsp chopped fresh parsley
•
Instructions
•
1.Soak porcini mushrooms in 1 cup hot stock for 10 minutes.
•
2.In a large, heavy based saucepan heat the oil and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add drained porcini mushrooms together with fresh mushrooms and fry for a further 2-3 minutes.
•
3.Stir in arborio rice and coat in the oil. Add white wine and simmer, stirring, until the liquid is absorbed, about 1 minute.
•
4.Combine your stock with the stock that the mushrooms were soaked in, and keep it on a low simmer. Stir ¼ cup simmering stock into rice and cook on medium heat, stirring often, until absorbed. Continue cooking and adding stock, about 1 ladle at a t
•
5.Season to taste with salt and pepper. Add a knob of butter, parmesan cheese and chopped parsley. Serve immediately.
Comments & Reviews
Just A Pinch Sweepstakes