Mushroom Risotto

Name: Mushroom Risotto
Prep time: 40 min
Yield: 4
Cuisine: Italiana
Ingredients: 1 liter chicken broth; 400 grams rice, carnaroli or arborio; 300 grams oyster mushrooms; 1 onion; 2 cloves garlic; 1 glass white wine; 75 grams Parmesan cheese, grated; salt; 70 grams butter; liquid whipping cream, or heavy cream (optional); pepper

Ana Lozz

For those who don't know what risotto is, we could say it's a rice dish that is prepared by gradually adding broth and finished with butter, giving the dish a creamy consistency.

Reviewed by Editorial Team of Kiwilimón

Published: 16-08-2013

Preparation

40 mins

Low

In a frying pan or saucepan, we add the chopped onion and garlic and let them sauté with a bit of butter. We also add the chopped mushrooms and season (if you are using dried porcini mushrooms, you will need to hydrate them in hot water beforehand). We let them cook until they release all their water. With the heat low, we add the rice and stir. We incorporate a glass of white wine and a ladle of hot chicken broth that we have prepared beforehand, stirring until it evaporates, about 5 minutes. Once the first liquid has evaporated, we add another ladle of chicken broth to the rice and continue stirring slowly with a wooden spoon. We keep repeating the process until the rice is cooked to your liking (this will depend on the type of rice you have used, but it usually takes 25-30 minutes). You should achieve a creamy texture but not overly soft. The secret is to allow the rice to release all its starch to get that creamy texture characteristic of Italian risotto. When you consider it is ready, we mix in the grated Parmesan cheese, a bit of butter, and stir well. If you want, you can add a splash of liquid cream or heavy cream at the end to make it even creamier. You can't imagine how delicious this mushroom risotto is!