Italian food is undoubtedly one of the most popular foods in the world. Pizza and pasta can be found in every corner of the world and cooked by many home cooks for dinners and family gatherings. Another famous Italian dish is Risotto. Although this dish is not as famous as the other two due to its tedious cooking method, when done correctly, it is guaranteed to be one of the best things you have had for dinner. Risotto is a rice dish that is slowly cooked by gradually adding liquid or stock to the rice over a low heat. A special kind of short grain rice called Arborio is used as it contains a lot of starch and can hold its shape during cooking process. The proper way of cooking risotto can take up to 25 minutes of your undivided attention, constantly stirring a pan of rice. The creaminess of the dish comes from the starch of the rice released by the act of stirring and the addition of parmesan cheese and butter makes a light yet creamy risotto.
This simple Mushroom Risotto recipe will be a great start to your Risotto cooking experience.
- 3 tablespoons olive oil
- 400 Gr Shimeji mushrooms
- 500 Gr White Button mushrooms, sliced
- 4 shallots, thinly sliced
- 4 Sprig of Fresh thyme
- 400 Gr Arborio rice
- 1 L chicken broth
- 200 Ml dry white wine
- Salt and ground black pepper to taste
- 3 tablespoons finely chopped chives
- 4 tablespoons butter
- 80 Gr freshly grated Parmesan cheese
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, 2 shallots and thyme. Season with salt and pepper and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet. Add rice, stirring to coat with oil and let the rice toasted for a little bit to add an extra nutty flavor. Add shallot about 2 minutes in and a little bit of salt and pepper to add taste to the rice.
- After the shallot is translucent pour in wine, stirring constantly until the wine is fully absorbed.
- Add 150 Ml broth to the rice, and stir until the broth is slightly absorbed. Gradually add broth 150 Ml at a time while stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. There should be enough liquid remaining that the risotto is loose and not dense.
- Remove from heat, and gently stir in half of the cooked mushroom and liquid, butter, chives, and parmesan. Add salt and pepper if needed.
- Place the rest of cooked mushroom on top of the Risotto and grated Parmesan to garnish the dish.
There you have it a warm delicious plate of Mushroom Risotto. Happy cooking!
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