Mushroom Risotto
by msurati
01 Feb 2021
This recipe has been viewed 21065 times
1. if you can't find leek you can use green onion instead.
2. always put stock little at a time, don't put all the stock at once because you might not need all.
Mushroom Risotto recipe - How to make Mushroom Risotto
Preparation Time: Cooking Time: Total Time:
1 1/2 ltrs Vegetable Stock
2 cups white wine
2 tbsp olive oil
2 oz. butter
2 leeks, thinly sliced or green onions
1 kg sliced mushrooms (khumbh)
500 gms arborio rice
3/4 cup grated parmesan cheese plus parmesan shavings to serve
3 tbsp chopped parsley
balsamic vinegar
flat-leaf parsley to serve
Method
- Place the stock and wine in a lrge saucepan and keep at simmering point on the stove top.
- Heat the oil and butter in a large saucepan. add the mushrooms to the pan and cook for 5 minutes, or until tender. add the rice and stir for 1 minute, or until translucent.
- Add 1/2 cup hot stock, stirring constantly over medium heat until the liquid is absorbed. continue adding the stock, a little at a time, stirring constantly for 20-25 minutes, or until all the rice is tender and creamy.
- Stir in the parmesan and chopped parsley and heat for 1 minute, or until all the cheese has melted. serve drizzled with balsamic vinegar and topped with parmesan shavings.
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