Mushroom risotto
Mushroom risotto. Check Out Mushroom Risotto On eBay. 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!
Ingredients
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You need 1 package of baby bella mushroom
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Prepare 6 cups of chicken broth
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It’s 3 tbsp of butter
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Prepare 3 tbsp of olive oil
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It’s 3 cloves of garlic
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It’s 3 tbsp of white wine
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You need 1 of onion
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Prepare 3 cups of arborio rice
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You need to taste of Parmesan cheese
Steps
- Put butter and oil in pan med heat till liquid add garlic and onion sautee till fragrant then add rice then half cup at a time add broth but stir frequently add another half cup broth keep stirring frequently add some white wine keep repeating method till rice is tender once that happens add in the mushrooms cook till soft then add in shredded parmesan cheese cook till melted well in the sauce.
The real secret comes from using portobello mushrooms and white mushrooms with chicken stock, but you can substitute vegetable stock if you like. Mushroom Risotto is soft short grained rice with flavorful button mushrooms, crunchy peas combined to make one of the Best side dishes your family will love! This classic Italian recipe can be served as main dish or a side dish paired with a hearty meat. 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.
