A recipe for delicious creamy Mushroom Risotto!
Mushroom Risotto – Demystified
® This is a RAS signature Recipe©
A lot more info about making Risotto, the rice used, step-by-step pictures (original method) and pics from our Italy trip
available on the Intro page ⇓. Check it out or scroll down for the recipe ⇓.
The video shows my easy method - to make it in an Instant Pot / Similar Electric Pressure cooker..
|
♦Let me know if you tried – Mushroom Risotto. Please comment below. ♦You can also – Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦on SOCIAL MEDIA tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you so much! ♥ |
♦Quick Browse to see All Recipes by Category. ♦World Cuisines to browse recipes by Regional Cuisine.
♥Thanks for visiting www.recipesaresimple.com
Mushroom Risotto – Demystified
Description
Mushroom Risotto is a classic Italian dish that is both elegant and comforting. It is made with Arborio OR Carnaroli rice, which is a short-grain rice that is high in starch. This starchiness gives the risotto its delightful creamy texture.
Ingredients:
For the Stock:
Instructions
-
First, add the water and all the ingredients ‘For the stock’ to a large stockpot and bring to a boil. Meanwhile, slice your mushrooms.
-
Don’t rinse the risotto rice. We need the starch.
-
In a wide saucepan, with a high rim, heat the olive oil and one Tbsp of the butter.
-
Add the finely chopped onion and parsley. Sauté till translucent.
-
Now, add the sliced mushroom and spread it over the saucepan evenly. Leave undisturbed for 1 minute. Then stir and cook till the mushrooms are lightly browned and reduced in size.
-
(At this stage, I sometimes add some more olive oil). Add the rice gradually, stirring between each addition. When the rice becomes slightly translucent around the edges add more and keep frying in the center of the saucepan where there is more heat. Continue till all the rice is added, and fry lightly.
-
Now, add one or two ladles of the stock at a time. Stir and cook the rice till the stock is absorbed. Keep the heat on medium.
-
Continue patiently in this manner, till all the stock is used up. The white speck on the center of the grain of rice gets smaller and smaller, till eventually, it is no longer visible. This is how you know it is cooked. It took me about 20 minutes after the rice was added and sautéed.
-
Taste as you go. Add some salt and pepper to taste. In case you need more cooking, add some water or any other stock.
-
Once the rice is perfectly cooked but still nice and soupy, stir in the remaining butter, followed by the grated Parmigiano Reggiano.
-
When the cheese is added, a lot of the soupiness – is reduced but we still see the ‘wave’ effect (more about that on the Intro Page) when tilting the pan or stirring. It should still be quite moist.
-
Garnish with fresh parsley and serve hot.
Note
- Key Ingredients: Risotto rice, Mushroom, Onion, Parsley (Stock ingredients: Celery, Onion Carrot, Garlic, Salt), Olive Oil, Parmigiano Reggiano, Salt, and Pepper.
