Mushroom Risotto
Mushroom Risotto
Ingredients
- 250 g mushrooms sliced
- 3 shallots chopped
- 1 clove of garlic minced
- 7.5 dl mushroom stock (water + mushroom bouillon cube)
- 0.5 tbsp olive oil
- 2.5 dl arborio rice
- 1.5 dl white wine
- 0.5 tbsp olive oil
- 2 dl parmesan cheese grated
- salt to taste
- black pepper to taste
- parsley chopped
Instructions
- Slice mushrooms, chop shallots and mince garlic250 g mushrooms, 3 shallots, 1 clove of garlic
- Sauté mushrooms in a pan with olive oil until they have shrunken0.5 tbsp olive oil
- Boil mushroom stock in a large saucepan, then bring it to a simmer7.5 dl mushroom stock
- In a large pan or saucepan, sauté onion and garlic in olive oil until they have gotten some color0.5 tbsp olive oil
- Add arborio rice and sauté for 2 min while stirring.2.5 dl arborio rice
- Add white wine to deglaze and stir until the liquid has absorbed.1.5 dl white wine
- Add mushroom stock a little at the time, stirring constantly. Add more stock when the rice has absorbed the stock, and repeat. This process can take around 20 minutes
- Once the rice is done, stir in the mushrooms and grated parmesan cheese.2 dl parmesan cheese
- Season with salt black pepper.
- Serve with fresh chopped parsley.
Mushroom risotto, a creamy and savory Italian dish, encapsulates the essence of Italian cuisine with its rich flavors, simple elegance, and meticulous attention to detail. As you delve into the world of this delectable rice dish, you’ll not only discover its culinary roots but also the joy of preparing and enjoying it in your own kitchen.