So many kinds of mushrooms are in season right now, perfect time to create a lovely and creamy mushroom risotto. Ready in half an hour.
The main thing:
Other stuff:
Made by Véronique
Published at 2015-10-03, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 18-03-2021
View the original recipe via:
https://ohmydish.com/recipe/mushroom-risotto
Clean the mushrooms if needed, you can use a mushroom brush or a paper towel. Cut the chestnut mushrooms in slices and remove the ends of the shimeji.
Grate the parmesan cheese and set it aside. Bring the mushroom stock to a boil, because it's best to add hot liquid to the risotto later on. Peel and chop the onion and the garlic cloves.
Heat olive oil in a large skillet and fry the onions and garlic for a minute.
Add the risotto rice and fry for about 5 minutes on medium heat. Glaze the rice with the white wine. If the white wine is completely absorbed in the rice, start adding a little mushroom stock at a time until it has absorbed completely before adding the new liquid.
Do so until the rice is softened enough, that's probably about 15 minutes on medium-low heat. We think it's very handy to use a silicone spatula for stirring.
Meanwhile, heat olive oil in another large skillet and add the mushrooms and cook them for about 3 to 4 minutes on high heat.
Transfer the mushrooms to the risotto and stir. Use the cream and parmesan cheese to create a creamy risotto. Season with pepper and salt, add some more grated cheese on top and enjoy with a nice dry white wine!