Easy and Creamy Risotto With Mushrooms

by BrunoCooks

🎬FULL VIDEO TUTORIAL:[https://youtu.be/boDY8pvFVyw](https://youtu.be/boDY8pvFVyw)

Ingredients:

· 4 tbsp butter

· 1/2 onion (finely minced)

· 150 gr mushroom puree ([https://youtu.be/hHXSt461Z5o?si=yZnHonYcUdwpshBS](https://youtu.be/hHXSt461Z5o?si=yZnHonYcUdwpshBS))

· 200 gr Dehydrated wild mushrooms

· 100 gr oyster mushrooms (stems removed and torn in half)

· 1 cup Arborio rice

· ½ cup white wine

· 4-5 cups water

· ½ cup grated Parmesan cheese

· 2 tbsp finely chopped parsley

· Kosher salt pepper (to taste)

· 2 tbsp Extra virgin olive oil

· 2 tbsp garlic confit oil or canola oil

Recipe Overview:

1. In a medium sized pot warm up your water to a simmer and add your dehydrated mushrooms for 20-30 minutes

2. Using a fine mesh strainer, stain you mushroom broth into another small pot and keep warm

3. In a medium sized pot set temperature to medium low heat and add 2 tbps of olive oil

4. Add in your onions and stir until they’ve sweat and become translucent

5. Increase the temperature to medium, add in your rice and stir until the rice is hot, make sure the onion don’t color

6. Add in your white wine, stir and reduce until evaporated

7. Ladle in enough mushroom broth to just cover the rice

8. Let cook and stir for approximately 9 minutes

9. Heat up a big frying pan to high heat and add your garlic oil

10. Once hot add your oyster mushrooms and cook until golden and tender

11. Season them and finish with parsley

12. Continue cooking your risotto on medium heat by adding in another ladle of broth, until it’s al dente and cooked to your preference

13. add your mushroom puree

14. Continue cooking until it’s thickened up slightly

15. Turn off the heat and add your butter and cheese, mixing with a rubber spatula

16. If too thick add broth, if too thin cook it a bit more and add a bit of cheese off the heat

17. Season with kosher salt to taste

18. Plate your risotto and add your mushroom garnish on top