Mushroom Risotto Recipe
creamy slow cooked risotto, roasted mushrooms, parmesan cheese, mediterranean herbs
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast the Mushrooms
Preheat your oven to 400°F (200°C). On a baking sheet, toss the sliced mushrooms with 1 tablespoon of olive oil, salt, and black pepper. Spread them out in a single layer and roast for about 20 minutes, or until golden and tender. Remove from oven and set aside.
- 2
Cooking the Risotto
- 3
Add the Arborio Rice
Stir in the Arborio rice, coating it with the oil and butter mixture. Cook for about 2 minutes, stirring frequently, until the rice is slightly translucent at the edges.
- 4
Add the Broth Gradually
Pour in 1 cup of vegetable broth and stir continuously until the liquid is mostly absorbed. Repeat this process, adding 1 cup of broth at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. This should take about 18-20 minutes.
- 5
Incorporate Cheese and Mushrooms
Once the risotto is creamy and the rice is al dente, remove it from the heat. Stir in the grated Parmesan cheese and the roasted mushrooms. Season with salt and black pepper to taste.
