Mushroom Risotto Recipe
Arborio rice cooked with mixed mushrooms in demi – glace sauce
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Ingredients
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Grains
Mushrooms
Liquids
Aromatics
Dairy
Seasoning
Method
Preparation
- 1
Prepare the broth
In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling.
- 2
Sauté the aromatics
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- 3
Cooking the Risotto
- 4
- 5
Add the wine
Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
- 6
Incorporate the broth
Begin adding the warm 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, or until the rice is creamy and al dente.
- 7
Finish the risotto
Once the rice is cooked, stir in the demi-glace sauce, the remaining tablespoon of butter, and the grated Parmesan cheese. Mix until creamy and well combined. Adjust seasoning with salt and black pepper as needed.
Serving
- 8
Garnish and serve
Serve the mushroom risotto hot, garnished with chopped fresh parsley on top.