ASIAN MUSHROOM RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring the chicken broth and lemongrass to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm.
- In a straight-sided medium skillet, warm the olive oil and butter over medium-high heat. When the butter has melted and stopped bubbling, add the mushrooms and cook, stirring often with a wooden spoon, until the mushroom are beginning to brown, about 6 minutes. Reduce the heat to medium and add the Tokyo negi, garlic, ginger, Thai chiles and salt. Cook an additional 3 minutes, or until the negi has softened and the mixture is fragrant.
- Add the rice to the pan; mix well to coat the grains in the flavorful oil. Deglaze the pan with the white wine, scraping up any brown bits that have formed in the pan. Simmer until the wine has almost completely evaporated, about 3 minutes. Add 1 cup of the simmering broth and cook, stirring, until almost completely absorbed, about 4 minutes. Add 3/4 cup broth and once again cook until evaporated, stirring constantly. Continue in this manner, adding 3/4 cup broth at a time, until the rice is tender, but still with some bite, and the mixture is creamy, about 20 minutes total.
- Remove from the heat and stir in the sesame oil and Parmesan. Serve garnished with Parmesan, basil and pickled ginger.
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Dana Walden
[email protected]This risotto is a great way to use up leftover mushrooms.
Lisa obada
[email protected]I've made this risotto several times and it's always a crowd-pleaser.
Nasro Bhai
[email protected]This is my new favorite risotto recipe! It's so easy to make and always turns out delicious.
Olivia Nakibuuka
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the flavors and the rice was cooked perfectly.
Celina chootkan
[email protected]This risotto was delicious! The mushrooms were perfectly cooked and the rice was creamy and flavorful. I would definitely recommend this recipe.
Chondra Williams
[email protected]Overall, this was a good risotto recipe. I would make it again, but I would make a few changes. I would use less butter and more olive oil, and I would add some chopped parsley or basil at the end.
Basshir Khan
[email protected]This recipe was a bit too complicated for me. I think I'll try a different risotto recipe next time.
Anus Anus
[email protected]The risotto was good, but the rice was a bit undercooked for my taste.
Miss Khan
[email protected]This risotto was a bit too bland for my taste. I think I'll add some more garlic and ginger next time.
Jory James
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I often add some chopped asparagus or broccoli to the risotto for extra vegetables.
Ethan Williams
[email protected]This risotto was easy to make and turned out great! I used a mix of shiitake, oyster, and cremini mushrooms, and they all worked well together. The rice was cooked perfectly and the flavors were delicious.
Linkkon Linkkon
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The mushrooms added a delicious umami flavor, and the rice was creamy and flavorful. I'll definitely be making this again.
Victor Anderson
[email protected]This Asian mushroom risotto was a hit with my family! The flavors were incredible, and the rice was cooked perfectly. I will definitely be making this again.