Mushroom Risotto Recipe
exotic mushrooms, imported arborio rice, white wine, Reggiano parmesan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm throughout the cooking process.
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mixed mushrooms and sauté until they are golden brown, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
Cook the Aromatics
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped shallots and sauté until translucent, about 2-3 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
Add the Rice
Stir in the Arborio rice and cook for about 2 minutes until the rice is lightly toasted.
Deglaze with Wine
Pour in the white wine and stir continuously until the wine has mostly evaporated.
Cook the Risotto
Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Finish with Cheese and Mushrooms
Once the rice is cooked, stir in the sautéed mushrooms and grated Reggiano Parmesan cheese. Season with salt and black pepper to taste.
Serve
Garnish with fresh parsley and serve immediately while hot.
