Mushroom Risotto
Mushroom Risotto. The best mushroom risotto I've ever eaten was in Valetta, Malta (so good you'd give somebody's left arm for it)and I've been hunting for a good recipe ever since. This recipe is a close second! I've made it twice now, and I've found that I prefer to use about twice as much wine as called for (and of course then cut back on the chicken stock.
Ingredients
-
You need 2 cups of rice
-
It’s of (Arborio, Carnaroli, Vialone Nano)
-
It’s 500 gr of champignons
-
It’s 2 of onions
-
You need 4 of garlic cloves
-
You need 1/2 of t.s. dry thyme
-
It’s 1/2 cup of dry white wine
-
Prepare 1 cup of frozen peas
-
You need 1 of grated Parmesan
-
You need of Salt
-
It’s of Pepper
-
Prepare of Olive oil
-
Prepare 2 of tb.s. butter
-
It’s 1.5 l of chicken broth
Steps
- Heat oil in a large pot. Add onion and cook, stirring often, until translucent. Add 1 tablespoon butter, garlic, mushrooms, and thyme. Cook until the mushrooms have softened and are golden, then season with salt and pepper. Remove mixture from the pot. Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty. Add the wine and cook until the wine has mostly absorbed..
- Add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. Add the mushroom mixture back into the rice. Stir in Parmesan and peas then garnish with parsley. Serve warm.
- Step by step video https://youtu.be/p50L3hmlLMg?sub_confirmation=1.
For this mushroom risotto, mushrooms are sautéed first, then cooked in brandy (or vermouth). Arborio (or any other kind of risotto rice) is cooked slowly with stock and when done, you stir in some freshly grated Parmesan cheese. Bring the broth to a simmer in a heavy medium saucepan. Keep the broth warm over very low heat. If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too Ordering risotto at your favorite Italian restaurant has always been a treat reserved for dining out.
