Name: Mushroom Risotto
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Risotto

1. 2 tablespoons butter -

2. 2 cups flavorful mushrooms (such as shiitake, chanterelle, or oyster), cleaned, trimmed, and cut into 1/2- to 1-inch pieces -

3. 2/3 cup brandy, vermouth, or dry white wine -

4. 5 to 6 cups chicken stock (use vegetable stock for vegetarian option) -

5. 1/3 cup peeled and minced shallots (or 1/3 cup of yellow or white onion, finely chopped) -

6. 1 3/4 cups arborio rice or other risotto rice (see recipe note) -

7. 1/3 cup freshly grated Parmesan cheese -

8. Salt and freshly ground black pepper, to taste -

9. 2 tablespoons chopped fresh parsley or chives -

How to cook deliciously - Mushroom Risotto

1. Stage

Simmer the stock: Bring the stock to a simmer in a saucepan.

2. Stage

Melt the butter and sauté mushrooms: Melt the butter in a wide saucepan over medium-high heat. Add the mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two, and let the mushrooms cook in their own juices before adding the butter).

3. Stage

Add the rice and brandy: Add the rice and stir to combine. Add brandy, bring to a boil, and reduce the liquid by half, about 3 to 4 minutes.

4. Stage

Start adding the simmering stock: Add 1/2 cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly—stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.

5. Stage

Continue adding the stock: Wait until the first 1/2 cup of stock is almost completely absorbed before adding the next 1/2 cup. Repeat until all the stock has been added and absorbed. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

6. Stage

Add the Parmesan and seasonings and serve: Stir in the Parmesan cheese and thyme. Season to taste with salt and pepper. Serve and garnish with chopped fresh parsley or chives. Did you enjoy this recipe? Let us know with a rating and review!