Mushroom Risotto
Recently I held a poll and asked what recipe would you like to see most. I was surprised that you chose Mushroom Risotto, but it was an excellent choice.
Mushroom Risotto is an amazing dish! It is extremely rich and filling.
The reason that it tastes unlike anything else is because Risotto, or Arborio rice is softer on the outside than on the inside. If you cook it properly, it will take on the flavor of the food that surrounds it.
I Heard Risotto is Hard to Make
Many people believe that risotto is hard to make, but it really isn’t. The only requirement is that it needs stirred throughout the cooking process to keep it from sticking.
I cook mine on high while stirring until it dries out and continually adding chicken stock. If you do this, it will be done in just 15 minutes.
How to Make Mushroom Risotto
- Dice 1/4 Cup Carrots
- Dice 1/4 Cup Celery
- Dice 1/2 Cup Onions
- Dice 8 oz of Mushrooms
- Simmer About 6 Cups of Chicken Stock
- Soak 1/2 Cup of Dried Mushrooms in 3 Cups of Warm Water
- Add 1 TBs of Olive Oil to a Pan on High
- Add First 3 Veggies and Cook them for 1 Minute
- Add 2 TBs of Diced Garlic and Cook for Another Minute
- Add 2 Cups of Risotto or Arborio Rice
- Stir the Rice so that it is Coated with the Oil
- When the Rice is Translucent add 1 Cup of White Wine and Stir
- When the Rice Starts to Stick add the Soaked Mushrooms and Water
- Continue to Stir the Rice and Add Chicken Stock as it Sticks for the Next 15 Minutes
That’s it. Shrimp is another great addition to risotto. Just remember if you don’t want a certain ingredients flavor to permeate the dish to add it last.
If you’d like to see me make another dish, just leave a comment below. Just understand I don’t eat Beef or Pork. Sorry
I have the recipe written down and ready to go. Just an FYI you have carrots listed twice on this recipe. 🙂
Thanks for telling me about that. It has been fixed 🙂