Recipe for mushroom risotto
Have you set out to master the art of risotto? Then you’ve come to the right place!
Risotto can be a challenging dish to tackle, mainly because it’s all about nailing both the consistency and the flavor. It should be creamy but not too sticky—though, make it as you prefer.
The beauty of risotto is that you can customize it however you like—if you’re not a big fan of mushrooms, you can easily swap out the ingredients in the rice dish. Why not try it with other fresh vegetables or seafood, for example?
Here is an easy and straightforward recipe for a delicious mushroom risotto with plenty of parmesan cheese and mixed mushrooms. Buon appetito.
Ingredients
- 1 pcs. Onion Finely chopped
- 2 cloves Garlic Finely chopped
- 300 gram Mushrooms Mixed
- 155 gram Rice Use risotto rice
- 0.5 l Broth Chicken bouillon
- 100 gram White Wine
- 30 gram Butter
- 30 gram Parmesan
Instructions
- Chop the onions and garlic finely. Chop the mushrooms roughly. Set aside a handful of the mushrooms.
- Heat some oil in a thick-bottomed sauté pan or pot. Add the onions and garlic, and let them sauté for a few minutes.
- Add the mushrooms and let them sauté with the onions and garlic until the mushrooms get some color. Be careful not to stir too much, instead let the mushrooms fry.
- Add the risotto rice and let them fry with the rest for a few minutes so they absorb some flavor.
- Add the white wine and let it cook until the alcohol has evaporated.
- Then add 1 dl of bouillon water at a time, while stirring. When the rice has absorbed the water, add another dl, and so on. Continue this process until you have added all the water. Risotto rice absorbs a lot of liquid, so don't be afraid of the amount of water.
- Add the remaining mushrooms.
- Lastly, grate the Parmesan cheese and add it along with the butter to the risotto.
- Season with black pepper and salt.
- Optionally, grate some more Parmesan for serving.