Gourmet Mushroom Risotto

Gourmet Mushroom Risotto

Margaretha

This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it. It's the perfect complement for grilled meats and chicken dishes.

Modified from: Gourmet Mushroom Risotto

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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the onionss. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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