ROASTED-GARLIC RISOTTO WITH MUSHROOMS
Roasted-garlic puree enriches this earthy mushroom risotto. The puree is introduced at the start of the recipe, in the stock, and returns at the end for a final flourish. (You might not need to use all of the stock.) Just-right risotto should be creamy--not too soupy, and not too dry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low; whisk in 1 tablespoon garlic puree, and continue to simmer.
- Remove stems from mushrooms, and finely chop. Cut mushroom caps into 1/4-inch-thick slices. Heat 1 tablespoon oil in a large saucepan over medium heat until hot but not smoking. Add caps, and cook, stirring occasionally, until golden, 5 to 7 minutes; transfer to a bowl.
- Add remaining 2 tablespoons oil and 1 tablespoon butter to pan. Add shallots and mushroom stems, and cook, stirring, until shallots are soft, about 2 minutes. Add rice; cook, stirring, until coated with oil and butter, 3 to 4 minutes. Add wine; stir until completely absorbed.
- Stirring constantly, add 3/4 cup simmering stock at a time, letting rice absorb each addition before adding the next. Continue to add stock until rice is creamy but al dente, 17 to 20 minutes.
- Stir in the remaining 3 tablespoons garlic puree and 4 tablespoons butter, along with the cheese, chives, and reserved cooked mushrooms. Season with salt and pepper. Garnish risotto with additional cheese and chives.
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WAHID AHMED
[email protected]I didn't have any mushrooms on hand, so I used a cup of chopped zucchini instead. It turned out great! The zucchini added a nice sweetness to the risotto.
Thoriso Nunu
[email protected]This risotto was a disaster! It was too salty, too mushy, and it had a weird aftertaste. I'm not sure what went wrong, but I'm not going to try this recipe again.
Muhammad Zubair Zubair
[email protected]I'm not sure what I did wrong, but my risotto turned out mushy. I think I added too much liquid. I'll definitely try this recipe again, but I'll be more careful with the amount of liquid I add.
Sumitra Bykar
[email protected]The risotto was good, but I think it could have been better if I had used a different type of rice. I used arborio rice, but I think a carnaroli rice would have been a better choice.
Intezar Azan
[email protected]I found this risotto to be a bit bland. I think it could have used more garlic and mushrooms. I also added a bit of white wine to the broth, which helped to brighten up the flavor.
seaida mohammed
[email protected]This risotto was a bit too salty for my taste. I think I added too much Parmesan cheese. Next time I'll use less cheese and see how it turns out.
mustafe matan
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really delicious dish. I served it with a side of roasted vegetables and it was a perfect meal.
Abbas sulaiman
[email protected]This risotto is a great way to use up leftover rice. I had some cooked brown rice in the fridge and it worked perfectly. The risotto was creamy and flavorful. I added some chopped sun-dried tomatoes and they added a nice pop of color and flavor.
Janet Auma
[email protected]I'm a beginner cook and this recipe was perfect for me. It was easy to follow and the risotto turned out great. I'm definitely going to try more of your recipes.
MD.SADIKUL ISLAM
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone loved it! It's a really impressive dish to serve, but it's surprisingly easy to make. I highly recommend it.
Ruth Millward
[email protected]This risotto was delicious! I used cremini mushrooms and they were perfect. The roasted garlic added a nice touch of sweetness. I served it with a side of grilled chicken and it was a perfect meal.
zohaib siddiq
[email protected]I was a bit hesitant to try this recipe because I'm not a fan of mushrooms. But I'm so glad I did! The mushrooms added a lovely umami flavor to the risotto. I will definitely be making this again.
B e s t S o n
[email protected]I've made this risotto several times now and it's always a hit. It's so easy to make and always turns out perfectly. I love that it's a one-pot meal, so cleanup is a breeze. 5 stars!
Waqs Ahmad
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The combination of roasted garlic, mushrooms, and Parmesan cheese was divine. I loved the creamy texture and the subtle garlicky flavor. Highly recommend!
Apsara Raut
[email protected]This risotto was an absolute delight! The roasted garlic and mushrooms added a depth of flavor that was simply irresistible. I followed the recipe exactly and it turned out perfectly. Will definitely be making this again.