For this deep, gorgeous white wine risotto recipe with porcini and chestnut mushrooms, we like it best when cooked in wine, mushrooms stock, and vegetable bullion cube instead of chicken stock to vut down on the sodium. We stir in grated parmesan for a creamy texture at the end of cooking. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Mushroom Risotto Mushroom Risotto Recipe | PT1H Serves 4 Ingredients: 0.5 Cup Dried Porcini Mushrooms 1 Vegetable Stock Bullion 2 Tablespoons Olive Oil 1 Onion 2 Cloves Garlic 0.5 Pound Chestnut Mushrooms 1.5 Cup Arborio Rice 0.75 Cup White Wine 2 Tablespoons Butter 1 Handful Parsley Leaves 0.5 Cup Parmesan Cheese 4.25 Cup Water In a large bowl, place dried mushrooms. Add about 4 1/4 cups of boiling water over mushrooms and keep aside for about 20 minutes. Drain mushrooms, reserving liquid in a bowl, discarding the last few tablespoons. Add crumbled stock bullion into mushroom liquid and stir to combine. Gently, squeeze mushrooms to remove any liquid. Then, chop mushrooms. In a shallow pan, heat oil over medium heat and sauté onion and garlic for about 5 minutes. Stir both mushrooms, salt and black pepper and cook for about 8 minutes. Stir in rice and cook for about 1 minute. Add wine and cook till alcohol is absorbed. Add 1/4 of mushroom stock and simmer till all liquid is absorbed, stirring occasionally. Add remaining stock in the same way and cook till all liquid is absorbed and risotto is cooked through. Remove from heat and stir in butter. Sprinkle with 1/2 of Parmesan cheese and parsley and keep aside, covered for a few minutes. Uncover and stir to combine. Divide risotto into serving bowls and serve with the topping of remaining cheese and parsley.

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