Mushroom Risotto

Name: Mushroom Risotto
Prep time: 120 min
Yield: 6
Cuisine: Italiana
Ingredients: 300 grams porcini mushroom; 2 teaspoons olive oil; 2 teaspoons unsalted butter; 1 onion, chopped; 1 teaspoon salt; 1 teaspoon black pepper powder; 1 teaspoon garlic; 1/2 cups white wine; 2 cups risotto rice, arborio; 5 leaves basil; 4 cups chicken broth; 1/2 cups Parmesan cheese, grated

Deborah Dana

Risotto is a dish originating from Italian cuisine, so be sure to try this delicious mushroom risotto recipe with a bit of wine; it turns out really tasty.

Reviewed by Editorial Team of Kiwilimón

Published: 28-11-2009

Preparation

In a small pot with boiling water, soak the mushrooms for 30 minutes. Remove the mushrooms from the water and set aside. Save the mushroom broth and add the chicken broth. Heat the oil and butter in a large skillet over medium heat. Sauté the onions for 10 minutes until they are translucent. Add the garlic and cook for 2 more minutes. Add the mushrooms and cook them until they are golden brown. Add the white wine and cook over high heat until it has evaporated (about 5 minutes). Add the rice and sauté in the butter for 5 minutes. Start cooking the rice with ½ cup of broth at a time, constantly stirring the rice with a wooden spoon. Each time the broth has been absorbed, add an additional ½ cup. Repeat this until the rice is done, approximately 20 minutes. Add the Parmesan cheese, mix, and serve immediately.