April 20, 2021

Mushroom Risotto-How To Make Risotto with Mushroom Stock

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 cups Arborio rice; 3 TBSP Olive oil; 2 whole Shallots - finely chopped; 2 TBSP Unsalted butter; 1 TBSP Dry thyme leaves; 1 TBSP Dry Basil leaves; 12 whole Crimini/Cremini mushrooms - sliced; 5 Cups Mushroom stock - store bought; 1 TSP Red Pepper flakes; 1/2 Cup Grated Parmesan cheese; Few strands of saffron-dissolved in 2 TBSP warm milk

Mushroom Risotto

Learn how to make delicious mushroom risotto with mushroom stock! Slow cooked to perfection in mushroom stock, with Crimini mushrooms, shallots, rich saffron, parmesan cheese, herbs & seasonings.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Equipment

Nonstick Saucepan or Dutch Oven, Measuring Cup

Ingredients

1.5 cups Arborio rice
3 TBSP Olive oil
2 whole Shallots - finely chopped
2 TBSP Unsalted butter
1 TBSP Dry thyme leaves
1 TBSP Dry Basil leaves
12 whole Crimini/Cremini mushrooms - sliced
5 Cups Mushroom stock - store bought
1 TSP Red Pepper flakes
1/2 Cup Grated Parmesan cheese
Few strands of saffron-dissolved in 2 TBSP warm milk

Instructions

Add olive oil to preheated large nonstick saucepan. Swirl pan to coat evenly
Next add shallots, saute for a minute, then add Arborio rice. Mix well
Now add butter. Once butter is incorporated with rice & shallots
Add basil leaves, thyme leaves, crushed black pepper, salt and red pepper flakes
At this time add saffron dissolved in milk to the pan. Mix well
Now start ladling mushroom stock, one ladle at a time
Wait for rice mixture to absorb stock before ladling in more
This will take about 20 minutes
By this time your rice will be cooked and risotto is almost ready
Finally, add grated Parmesan cheese. Mix well then let simmer for 5 minutes
Your Mushroom Risotto is now ready!
Transfer to bowl/plate. Sprinkle some Parmesan cheese to garnish