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.
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
Video
Notes
Mushroom Risotto can be refrigerated for a week. Just keep it at room temperature before reheating it in microwave. Bon Appetit!
More Italian Recipes: https://gastrogurukitchen.com/category/cusine/italian/