1 Pound white mushrooms (sliced) 2 cloves garlic(finely chopped)) 1 shallot (finely chopped) 6 cups vegetable broth 2 cups Arborio rice 1/2 stick unsalted butter 1/2 cup dry white wine 1 1/2 cups grated Parmigiano cheese 3 tablespoons evoo salt & pepper to taste 1/2 cup parsley (chopped) 4 cups water
PREPARATION:
1) Cook the risotto in 4 cups of boiled water for 25 minutes. Stir in 1 cup of grated parmigiano cheese. Let it sit for additional 5 minutes in a covered pot.
2) Clean the mushrooms, take off the stems and slice thin. Pat with a paper towel to make sure they are dry.
3) In a frying pan, saute the garlic, with evoo, for 5 minutes over medium heat until they are soft.
4) When cooked, add salt, pepper, and 1/4 cup parsley, stir and set aside.
5) Add the shallot to the fry pan and saute with butter and a drizzle of evoo. Stir in the mushrooms.
6) Add the white wine and vegetable broth, cook over medium heat and cook for 20 minutes.
7) Add the rice into the large fry pan, cover. and stir constantly, and continue to cook for another 5 minutes.
8) Remove the pan from heat and add 1/4 cup chopped parsley, and sprinkle with the remaining 1/2 cup grated parmigiano cheese.
2 Comments
Italian Mushroom Risotto 🧑🍳
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 6
INGREDIENTS:
1 Pound white mushrooms (sliced)
2 cloves garlic(finely chopped))
1 shallot (finely chopped)
6 cups vegetable broth
2 cups Arborio rice
1/2 stick unsalted butter
1/2 cup dry white wine
1 1/2 cups grated Parmigiano cheese
3 tablespoons evoo
salt & pepper to taste
1/2 cup parsley (chopped)
4 cups water
PREPARATION:
1) Cook the risotto in 4 cups of boiled water for 25 minutes. Stir in 1 cup of grated parmigiano cheese. Let it sit for additional 5 minutes in a covered pot.
2) Clean the mushrooms, take off the stems and slice thin. Pat with a paper towel to make sure they are dry.
3) In a frying pan, saute the garlic, with evoo, for 5 minutes over medium heat until they are soft.
4) When cooked, add salt, pepper, and 1/4 cup parsley, stir and set aside.
5) Add the shallot to the fry pan and saute with butter and a drizzle of evoo. Stir in the mushrooms.
6) Add the white wine and vegetable broth, cook over medium heat and cook for 20 minutes.
7) Add the rice into the large fry pan, cover. and stir constantly, and continue to cook for another 5 minutes.
8) Remove the pan from heat and add 1/4 cup chopped parsley, and sprinkle with the remaining 1/2 cup grated parmigiano cheese.
9) Stir with a wooden spoon, ready to serve.
Buon Appetito! 🇮🇹
looks so good