Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Yield: 6 Servings
Ingredients: cups arborio rice: 1 1/2; mushroom stock or vegetable stock or chicken stock: 1/4; cup white wine: 1/2; medium chopped onion: 1; cup fresh sliced mushrooms: 1; tablespoon unsalted butter: 4; tablespoon vegetable oil: 1; cup grated parmesan cheese: 1/4; tablespoon chopped Italian parsley: 1; kosher salt to taste

Features:

Cuisine:

Italian

1 hr 10 mins
Serves 6
Medium

Ingredients

1 1/2 cups arborio rice
1/4 mushroom stock or vegetable stock or chicken stock
1/2 cup white wine
1 medium chopped onion
1 cup fresh sliced mushrooms
4 tablespoon unsalted butter
1 tablespoon vegetable oil
1/4 cup grated parmesan cheese
1 tablespoon chopped Italian parsley
kosher salt to taste

Mushroom Risotto is a wholesome and satisfying dish that makes a healthy lunch or dinner. This Italian rice is simple to make with delectable ingredients. So, grab its quick and easy recipe from here.

Health Benefits

Mushroom Risotto consists of carbohydrates and protein which play key roles in building our muscles. The dish is packed with healthy vitamins like vitamin A and vitamin C, and rich minerals like calcium, magnesium, potassium, sodium and phosphorus.

Moreover, Mushroom risotto is free of mineral like sodium which according to the dietary research contributes to the high blood pressure and kidney diseases.

The rich nutrition of Mushroom Risotto also boosts the immunity system which means it cleanses the toxic elements present in the body. And in this way, many harmful diseases are kept at bay.

(Visited 71 times, 1 visits today)

How to Make Mushroom Risotto

Heat the mushroom, vegetable or chicken stock in a medium saucepan. Bring it to simmer then lower the heat so that the stock stays hot.
Melt 1 tablespoon of butter in a fry pan. Add the sliced mushrooms. Cook until they are soft and tender. Remove from the heat and set aside.
Heat oil in a large deep-bottomed heat pot. Add 1 tablespoon of the butter over medium heat. As the butter is melted, add the chopped onions. Cook for 2 to 3 minutes until translucent.
Now add the rice to the pot. Stir briskly with a spatula so that the grains are evenly coated with the oil and melted butter. Cook for another 1 or 2 minute until there is fresh nutty aroma.
Make sure the rice doesn’t turn brown. Add the wine. Stir properly until wine is fully absorbed.
Now add a ladle of hot stock to the rice. Stir constantly until the liquid is well-absorbed.
When the rice is dry, add another ladle of hot stock. Continue adding the ladles of stock as soon as rice turns dry. But make sure to stir constantly to avoid rice sticking to the pot.
The ladle of hot stock needs to be added (one at a time) for 20 to 30 minutes. As it begins to cook, the rice will turn creamy as it releases its starches in the process.
Now add the cooked mushrooms, two tablespoons of remaining butter, the parmesan cheese and parsley. Mix properly until evenly spread.
Season the rice with Kosher salt.
Serve the tasty mushroom risotto right away. If held for too long, the rice would turn sticky.