adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mushroom Risotto
Mushroom Risotto
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent mushroom risotto with risotto rice, Parmesan cheese, brandy, and mushrooms. A comforting and simple meal that's a must-try!
Ingredients:
  • 2 tablespoons butter
  • 2 cups flavorful mushrooms (such as shiitake, chanterelle, or oyster), cleaned, trimmed, and cut into 1/2- to 1-inch pieces
  • 2/3 cup brandy, vermouth, or dry white wine
  • 5 to 6 cups chicken stock (use vegetable stock for vegetarian option)
  • 1/3 cup peeled and minced shallots (or 1/3 cup of yellow or white onion, finely chopped)
  • 1 3/4 cups arborio rice or other risotto rice (see recipe note)
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley or chives
Instructions:
  • Simmer the stock by gently heating it in a saucepan.
  • In a wide saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots, sauté for about 5 minutes. If using chanterelles, dry sauté for a minute or two before adding butter to let mushrooms cook in their own juices.
  • Combine the rice with brandy and stir well. Bring to a boil and simmer until the liquid reduces by half, around 3 to 4 minutes.
  • Gradually pour in 1/2 cup of stock at a time while stirring to prevent the rice from sticking. Stir frequently to release the starch from the rice for a creamy risotto sauce.
  • Gradually infuse the stock: Allow each 1/2 cup of stock to fully absorb before incorporating the next. Keep repeating this process until all the stock is absorbed, about 25 minutes. Aim for a tender, slightly al dente finish on the rice.
  • Stir in Parmesan cheese and thyme, season with salt and pepper to taste, then serve and garnish with chopped fresh parsley or chives.

Similar Recipes