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Mushroom risotto

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.

Mushroom risotto
30 minutes 4 people Main course
Mushroom risotto

Ingredients

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  • 300 gram risotto rice
  • 300 ml mushroom stock (store-bought, or make your own)
  • 100 ml dry white wine
  • 2 shallots
  • 2 garlic cloves
  • 200 gram chestnut mushrooms
  • 100 gram shimeji, an Asian type of mushroom but you can use any kind you like.
  • 100 ml cream
  • 100 gram Parmesan cheese
  • pepper and salt to taste
Mushroom risotto ingredients
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Kitchen equipment

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  • 2 large skillet
  • medium-sized pan + large spoon
  • silicone spatula
  • medium-sized skillet
  • cutting board & chef's knife


Preparation

30 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/mushroom-risotto


Preparation -- 10 minutes

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. 

Mushroom risotto
Mushroom risotto

Cooking the mushroom risotto -- 20 minutes

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!


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