Mushroom Risotto
HB-4710 · Hand-built original · Italian
Arborio rice cooked gradually with broth and finished with sautéed mushrooms, butter and parmesan.
ItalianMain DishGluten-freeEgg-free
Main ingredient: mushrooms
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 7 oz mushrooms
- pepper
- salt
- fresh parsley
- 1¾ oz butter
- 1 onion
- 2 garlic cloves
- 1 cup arborio rice
- 2 cups chicken broth
- chicken stock
- water
- Parmesan cheese
Method
- Cook the mushrooms in a wide pan until browned, season with salt, pepper and parsley, and set aside.
- Melt the butter in the same pan and soften the onion and garlic.
- Add the rice and stir for a minute until the grains are coated and translucent at the edges.
- Pour in the chicken broth and stir, then add more stock and water a ladle at a time, stirring often and letting each addition absorb.
- Continue until the rice is tender and loose, about 18 to 20 minutes.
- Fold the mushrooms back in with extra butter and plenty of parmesan, rest briefly, and serve.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).