Mushroom Risotto

Mushroom Risotto Recipe

By Olya Sandstrom Published: May 7, 2014

• Yield: 4 Servings
• Cook: 30 mins

One of my family's favorite risotto recipes- mushroom risotto. Creamy, tender risotto with a pleasant mushroom flavor and aroma that …

Ingredients

• 1.5 cups 'arborio' rice
• 6 cups chicken, mushroom or vegetable broth
• 90 g oyster mushrooms
• 90 g small Portobello mushrooms
• 2 shallots
• 4-5 cloves of garlic
• 2 tsp thyme leaves
• 2 tbsp basil chopped
• 0.5 cup white wine
• 0.5 cup parmesan grated
• 3 tbsp olive oil
• 5 tbsp butter
• salt, pepper to taste

Instructions

1. Preheat a heavy-bottomed pan with the olive oil and 2 tbsp. of butter.
2. Add the chopped onion and fry for about a minute, then add the chopped mushrooms, cook for another 3 minutes, add the finely minced garlic, basil and thyme leaves and fry for about 1min longer. After, add the rice and fry for 1 minute, stirring all the time, add white wine and let it boil for 1 min until the rice absorbs it. Pour 1 cup of hot broth stirring over high heat for 2 minutes without the lid.
3. When the broth is absorbed into the rice, add another cup, reduce the heat, cover and simmer for about 20 minutes, constantly adding a little broth and stirring. If you don't have enough broth, use water instead. At the end add salt and pepper to taste, add the remaining butter, cheese, stir, cover and let stay for 5 minutes. Serve risotto with grated cheese.

• Course: Dinner
• Skill Level: Easy

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