Creamy Mushroom Ristotto
Enjoy this amazing creamy mushroom risotto recipe, it has never been easier to cook the risotto. Simply follow step by step instructions and you will have dinner ready in 25 minutes. Delicious creamy risotto is so easy to make and loved by all ages! If you love the recipe share it with your friends!
Servings: 4 people
Calories: 450kcal
Ingredients
- 500 ml Vegetable or chicken stock
- 300 g Wild Mushrooms
- 200 g Risotto rice
- 175 ml White or Red wine
- 100 g White onion
- 50 g Butter
- 40 g Parmesan cheese
- 20 ml Olive oil
- 10 g Chopped parsley
- 5 g Garlic
- 5 g Dry porcini mushrooms
- Salt and Pepper to taste
Instructions
- Pour the stock in a pot, add chopped dry porcini mushrooms and bring to simmer.
- In a large frying pan, pour 10 ml of oil and add the finely chopped onions, place on a low heat and cook until the onions are translucent
- Then increase the heat and add the rice. Steer constantly, it is important that every rice grain is coated with the hot oil and toasted.
- After about 1 minute, the rice will turn from white in colour to a translucent yellowish, now pour the wine and steer.
- Once the wine (and the alcohol) is evaporated start adding the hot stock one ladle at the time.
- Steer the rice regularly adding stock every time is drying up.
- While the rice is cooking, in a separate frying pan, pour the remaining oil and add the garlic finely chopped, once golden, add the roughly chopped mushrooms and half of the chopped parsley and season slightly.
- During the cooking, the mushrooms will release some water, it is important to evaporate as much as possible as this will intensify the flavour.
- Once this is achieved remove from the heat and set aside.
- After about 17/18 minutes the rice should be almost ready, it should be cooked but have still a bite in the centre. At this point, remove from the heat, add the sauté mushrooms, the remaining chopped parsley, the butter and the grated Parmesan. Steer well, until all ingredients are amalgamated, cover and let it rest for one minute before serving.
Notes
HINT AND TIPS:
Make sure to use a silicon or wooden spatula or a spoon for steering the risotto; using a metal one will break the rice grains, resulting in uneven cooking. It is common to add white wine to the mushroom risotto, but for this recipe I prefer red as it adds a dept of flavor and colour to the dish. This creamy mushroom risotto can be enriched further by adding a bit of wild peppery rocket on top.
Nutrition
Calories: 450kcal | Carbohydrates: 60g | Protein: 10g | Fat: 15g
