Mushroom Risotto. #recipe #easyrecipe #food #foodasmr #shorts

Mushroom Risotto 🍄
1. Cook sliced baby bella mushrooms in olive oil until golden and their moisture has cooked off.
2. Remove the mushrooms and set them aside.
3. In the same pan, sauté finely chopped shallots until soft.
4. Add minced garlic and cook just until fragrant.
5. Stir in Arborio rice and toast for about a minute until lightly coated.
6. Gradually add warm chicken stock, one ladle at a time, stirring often and letting the rice absorb the liquid before adding more.
7. Once the risotto is creamy and tender with a slight bite, stir in butter, salt, and pepper.
8. Add the cooked mushrooms back in and mix until everything is combined.
9. Serve immediately while it’s rich and silky.

Let’s make a mushroom risoto. First, we’re going to slice some baby bellow mushrooms. Then, we’re going to finely mince some garlic as well as shallots. Now, we’re going to saute our mushrooms until deep golden brown. Then, we’re going to set those aside and add in our shallots. Those are softened. We’re going to add in our garlic. Now, we’re going to toast some arborio rice. Then, we’re going to add in one ladle of chicken stock and continuously stir until it evaporates. We’re going to repeat that process until our rice is nice and plump. Then we’re going to fold in some butter, salt, and pepper. Then lastly, our mushrooms. The recipe will be in the description.