RISOTTO PORTOBELLO
Steps:
- Heat the broth and keep it warm. Reserve a half cup to reconstitute the saffron. Heat 3 tablespoons of butter in the skillet and add the onion, stirring until it is soft, 4-5 minutes. Add the mushrooms and cook on low heat, until mushrooms are soft. Add the rice and stir quickly for a minute or two until the rice is translucent and well coated with butter. Stir in the wine and keep stirring until it is almost absorbed. Add the saffron broth and stir. Keep stirring and add broth 1/2 cup at a time for about 20 minutes. Taste for doneness and make sure it isn't chalky. If needed, use more broth than called for. When you add the last of the broth, add the other tablespoon of butter and the parmesan and whip it through. Taste, adjust the seasoning and sprinkle with more parmesan if desired. Serve at once.
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Morris Music Stein
[email protected]This risotto was amazing! The mushrooms were cooked perfectly and the rice was creamy and flavorful. I will definitely be making this again.
Anotidaishe Redson
[email protected]I'm a vegetarian and I made this risotto with vegetable broth instead of chicken broth. It turned out delicious! I also added some chopped zucchini and yellow squash for extra vegetables. I will definitely be making this again.
DHIRAJ Mishra
[email protected]This risotto was a bit too bland for my taste. I think I would have preferred a more flavorful broth. I also would have added some more herbs or spices to give it more flavor.
Monica Delcid
[email protected]I made this risotto for my family and they all loved it! It was easy to make and it turned out delicious. I will definitely be making this again.
Radhika Thakur
[email protected]This was the best risotto I've ever had! The rice was cooked perfectly and the mushrooms were so flavorful. I will definitely be making this again.
Johnny Eglish
[email protected]I'm not a fan of mushrooms, but I loved this risotto! The mushrooms were cooked perfectly and they didn't overpower the other flavors in the dish. I will definitely be making this again.
icy Queen 21
[email protected]This risotto was a bit too heavy for my taste. I think I would have preferred a lighter dish. I also would have liked more vegetables in it.
Abdullah Farooqi
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the creamy texture and the flavorful mushrooms. I will definitely be making this again.
Joy Henry
[email protected]This risotto was delicious! I loved the combination of mushrooms, white wine, and Parmesan cheese. I also appreciated that the recipe was easy to follow. I will definitely be making this again.
Noman ali Noman ali
[email protected]I'm a beginner cook and this recipe was easy to follow. I was worried about making risotto, but it turned out great! The rice was cooked perfectly and the mushrooms were very flavorful. I will definitely be making this again.
Keegan Roberts
[email protected]I followed the recipe exactly and my risotto turned out perfect! It was creamy and flavorful, and the mushrooms were cooked to perfection. I will definitely be making this again.
Baryalai Hussaini
[email protected]This risotto was a bit too bland for my taste. I think I would have preferred a bolder cheese, like cheddar or Gruyère. I also would have added some more herbs or spices to give it more flavor.
Digyan Karki
[email protected]I love this recipe! It's so simple to make, but it always turns out so impressive. I've made it for dinner parties and potlucks and it's always a hit. Thanks for sharing!
Shobi Vinothkumar
[email protected]This risotto was easy to make and turned out delicious. I used cremini mushrooms instead of portobello and it was still very flavorful. I also added a bit of chopped sun-dried tomatoes for a pop of color and flavor. Highly recommend!
Fun Ghoul
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The mushrooms were so flavorful and the rice was cooked perfectly. I also loved the crispy shallots on top. I will definitely be making this again!
Ariadne Hipple
[email protected]This risotto was a delight! The portobello mushrooms added a rich, earthy flavor that perfectly complemented the creamy rice. I also loved the addition of white wine and Parmesan cheese, which gave the dish a sophisticated touch. Overall, this is a f