receita.
Recipes · Italian · en

Mushroom Risotto

Mushroom Risotto
Prep 15 minutes · Cook 25 minutes · 4 servings
High
Ingredients

What you need.

4 servings
  • arborio rice320g
  • mixed mushrooms400g
  • onion1 medium, finely chopped
  • garlic3 cloves, minced
  • white wine120ml
  • vegetable stock1.2L, hot
  • parmesan cheese80g, grated
  • butter60g
  • olive oil2 tbsp
  • fresh thyme4 sprigs
  • saltto taste
  • black pepperto taste
0 / 0 checked
Preparation

How to cook.

Prep 15 minutes Cook 25 minutes 4 servings
  1. Heat stock in a separate pan and keep warm
  2. Sauté onions in butter and oil until translucent
  3. Add mushrooms and garlic, cook until mushrooms release moisture
  4. Add rice and toast for 2 minutes
  5. Add wine and stir until absorbed
  6. Add hot stock gradually, stirring constantly
  7. Cook until rice is creamy and al dente
  8. Finish with butter and parmesan
  9. Season and serve immediately
  1. Add onion and garlic to bowl: 5 sec/speed 5
  2. Add oil and butter: 3 min/120°C/speed 1
  3. Add mushrooms: 3 min/120°C/reverse/speed soft
  4. Add rice: 2 min/120°C/reverse/speed soft
  5. Add wine: 2 min/120°C/reverse/speed soft
  6. Add stock: 16-18 min/100°C/reverse/speed soft
  7. Add cheese and butter: 1 min/reverse/speed soft

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Use warm stock to maintain cooking temperature
  2. Don't wash the rice before cooking
  3. Stir constantly for creamier texture
  4. Let risotto rest for 2 minutes before serving
  5. Use a mix of wild and button mushrooms for better flavor
  6. Save some mushrooms for garnish
Community
Ratings & reviews.
0.0
★ ★ ★ ★ ★
0 votes
Your rating
Generate another recipe
Timer
00:00
Cooking Mode