Mushroom Risotto
Mushroom Risotto

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Mushroom Risotto is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Mushroom Risotto is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook mushroom risotto using 12 ingredients and 4 steps. Here is how you can achieve it.

Composition needed to serve Mushroom Risotto:

  1. 2 Tbs unsalted butter
  2. 1/2 lb mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced
  3. 1 package dried porchini mushrooms
  4. 1 cup hot water
  5. 2/3 cup dry white wine
  6. 4-5 cups vegetable stock
  7. 1/2 small onion and 1 large clove of garlic or 1 large shallot, finely chopped
  8. 1 1/2 cups arborio rice
  9. 1/3 cup Parmesan cheese
  10. to taste Salt and pepper
  11. 2 Tbsp fresh parsley, chopped
  12. 8 oz mascarpone cheese, optional

Steps to cook Mushroom Risotto:

  1. Bring stock to a simmer in a sauce pan. Add the dried mushrooms to to the cup of hot water and soak until softened and re-hydrated. Reserve the soaking liquid.
  2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add fresh mushrooms, re-hydrated mushrooms, onion and garlic or shallot. Saute until softened, about 5 minutes. Add rice and stir to combine.
  3. Add wine and bring to a boil and cook, stirring, until liquid is reduced by half. Add the mushroom liquid, 1/2 cup at a time, stirring enough to prevent the rice from sticking to the pan. Once the liquid is almost completely absorbed, add the vegetable stock, 1/2 cup at a time, stirring almost constantly to create a creamy sauce. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This will take 25-30 minutes. The rice should be just cooked and slightly chewy.
  4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with a generous dollop on mascarpone and a sprinkle of chopped parsley.

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