LEMONY MUSHROOM RISOTTO
Categories Mushroom Rice Side Valentine's Day Parmesan Lemon White Wine Fall Winter Anniversary Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 (main course) or 6 to 8 (side dish)
Number Of Ingredients 11
Steps:
- Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.
- Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.
- Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.
- Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
- Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
- Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)
- Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.
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Mk ML
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone loved the creamy texture and the bright, citrusy flavor. I will definitely be making this again.
Ibrahim Saudi
[email protected]This risotto was a bit too rich for my taste. I think it could have used a bit more acidity, maybe from some lemon juice or white wine. The mushrooms were also a bit overcooked. Overall, not my favorite recipe.
sadia raja
[email protected]I'm not a big fan of mushrooms, but I loved this risotto. The lemon flavor really shines through and the rice is cooked perfectly. I will definitely be making this again.
Amy Holder
[email protected]This risotto is always a hit with my family and friends. It's easy to make and always turns out delicious. I highly recommend it!
Afzaal Ahmed
[email protected]I love this recipe! The lemon and mushrooms are a perfect combination. I also like to add a bit of white wine to the risotto. It gives it a nice depth of flavor.
Lola Smith
[email protected]I'm a vegetarian, so I omitted the chicken broth and used vegetable broth instead. The risotto turned out just as delicious. I also added some chopped asparagus, which gave it a nice pop of color and flavor.
Selemani Mohamedi
[email protected]This risotto was a bit too bland for my taste. I think it could have used more salt and pepper. The mushrooms were also a bit undercooked. Overall, not my favorite recipe.
Fatima Khatoon
[email protected]I made this risotto for a special occasion and it was a huge success. The flavors were amazing and the presentation was beautiful. I will definitely be making this again.
Kukunda Carol
[email protected]This risotto was a bit too lemony for my taste, but I think that's just a personal preference. The mushrooms were cooked perfectly and the rice was creamy and delicious. Overall, a good recipe, but I would use less lemon next time.
Wanetta
[email protected]I followed the recipe exactly and the risotto turned out perfectly. The lemon and mushrooms were a great combination, and the rice was cooked to perfection. I highly recommend this recipe!
Caro Ando
[email protected]The lemony mushroom risotto was a hit at my dinner party. Everyone loved the creamy texture and the bright, citrusy flavor. I will definitely be making this again.
Edward nangawe
[email protected]This risotto was easy to make and turned out delicious. The lemon and mushrooms gave it a unique and flavorful taste. I would definitely recommend this recipe to others.
Saidou Badjie
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The lemon and mushrooms were a great combination, and the rice was cooked perfectly. I will definitely be making this again!
Siyabonga Thomo
[email protected]This lemony mushroom risotto was a delightful culinary experience. The combination of flavors was simply perfect, with the lemon adding a refreshing and vibrant touch to the earthy mushrooms and creamy rice. The texture was also spot-on, with the ric