This simple mushroom risotto is nearly foolproof. Other than the Arborio rice, all the other ingredients are simple panty staples, and comes together in under 45 minutes with only a fair amount of effort. This is a great light main dish, when paired with a simple arugula salad and a glass of dry white wine. Smart Recipes, European Recipes, Chicken,Vegetables Recipes, Mushroom Risotto 2 Recipe | Recipes Chicken,Vegetables European Mushroom Risotto Mushroom Risotto Recipe | PT35M Serves 6 Ingredients: 6 Cups Chicken Stock 3 Tablespoons Vegetable Oil 4 Tablespoons Butter 2 Pounds White Button Mushrooms 2 Large Onions 1.5 Cups Arborio Rice 0.5 Cup Dry White Wine 1 Teaspoon Thyme 3 Tablespoons Fresh Parsley 0.5 Teaspoon Salt & Freshly Ground Black Pepper 0.33 Cup Grated Parmesan Cheese Heat 2 tablespoons of oil in a large skillet and sauté mushrooms until soft. Transfer mushrooms to a bowl and set aside. Meanwhile, heat chicken stock over medium heat, and reduce to a low simmer to keep warm. Heat remaining oil in the same skillet and sauté onions until onions are softened. Add rice and stir in onion and oil mixture, and toast for 2 minutes. Add wine to the rice and onion mixute, and stir constantly until all the wine is absorbed. Then add half a cup of stock at a time, stirring continuously after each addition, until fully absorbed . Keep adding stock until rice is to fork tender. Add mushrooms along with the liquid, thyme, butter and parmesan. Check seasoning and adjust as necessary.

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