It’s a worldwide popular dish for a reason. Creamy, comforting, satisfying and delicious, mushroom risotto is a great choice for your weekly menu all year round. This is one of my favorite recipe.
ABOUT THE RECIPE
Yield: 2 servings
Prep time: 10 minutes
Cooking time: 20 minutes
- 1 white onion (finely chopped)
- 1 medium size carrot (grated)
- 1/2 cup risotto rice
- 1/2 cup mushrooms
- 1/2 l. vegetable stock
- 1 tsp. dry basil
- Salt and pepper to taste
- 1/4 cup of parmesan
- Knob of butter
- Start by sautéing the onion and the carrot in a knob of butter.
- Once they become translucent, add in the rest of the ingredients one by one, stirring and letting each one incorporate nicely before adding the next one (first the rice, than the mushrooms and the seasoning).
- If you are using dry porcini mushrooms make sure they have been soaked in a hot water at least five minutes before adding them in the risotto.
- Once the ingredients had the chance to sauté and the flavors to mix well, start by adding one ladle of stock at the time, then stir the ingredients in the liquid until the moisture is almost fully soaked by the rice and you start to hear the risotto sautéing again.
- Then add another ladle of stock and so on, until the rice is fully cooked. It’s important that the stock is very hot so that the cooking process in the pan is never interrupted.
- If you are using porcini mushrooms like I did, using the water where the mushroom have been soaked is great idea, because it will only add more flavor to the dish.
- When the rice is cooked al dente, add the parmesan and mix it in.
- Continue cooking and tasting until the consistency of the rice matches your preference.
- It took me about 20 minutes of cooking the rice on medium low heat before getting there.
- Serve warm and enjoy!
For more details on how to make this recipe, check the video recipe below.