MUSHROOM RISOTTO
Categories Cheese Mushroom Rice Sauté Dinner Fall Gourmet Sugar Conscious Peanut Free Tree Nut Free
Yield Makes 4 to 6 servings
Number Of Ingredients 18
Steps:
- Soak porcini in 1 1/2 cups hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer.
- Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
- Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted.
- If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap.
- Stir parsley into remaining risotto and serve immediately.
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Miriam Apolo
[email protected]Overall, this was a good recipe. The risotto was creamy and flavorful, and the mushrooms added a nice touch. I would definitely make it again.
biniyam gossa
[email protected]The risotto was a bit too creamy for me, but the flavors were still good. I think I'll try making it again with less cream next time.
Jarar Butt
[email protected]This mushroom risotto was a bit bland for my taste. I think I would have preferred a different type of cheese, or maybe some added herbs.
sagar lama Gole
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. The combination of mushrooms and creamy sauce was simply divine. I highly recommend this dish to anyone who loves mushrooms or risotto.
Fasika Ketsela
[email protected]I love mushrooms, so I knew I had to try this recipe. I'm so glad I did! The risotto was creamy and flavorful, and the mushrooms added a lovely earthy note. I'll definitely be making this dish again.
Mohammad Omar
[email protected]I was a bit skeptical about making risotto at home, but this recipe made it easy. The step-by-step instructions were clear and easy to follow, and the end result was a delicious and creamy risotto.
Anu Shah
[email protected]This was the best mushroom risotto I've ever had! The rice was cooked perfectly, the mushrooms were tender and flavorful, and the sauce was rich and creamy. I will definitely be making this dish again.
Rapelang Masha
[email protected]I wasn't sure how I felt about the combination of mushrooms and risotto, but I was pleasantly surprised! This dish was creamy, flavorful, and packed with umami. I'll definitely be making it again.
Gamer Hadi
[email protected]I've made this mushroom risotto several times now, and it's always a hit with my family and friends. It's easy to make, and the results are consistently delicious.
Francis Nyaga
[email protected]This mushroom risotto was an absolute delight! The flavors were rich and complex, with the mushrooms adding a lovely earthy note. The rice was cooked perfectly, and the creamy texture was spot-on. I highly recommend this recipe to anyone looking for