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  • Risotto with mushrooms recipe

Risotto with mushrooms recipe

Posted on May 25th, 2022
by Matthew
Categories:
  • Recipes

Risotto with Mushrooms recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • creamy
  • italian
  • mushrooms
  • parmesan
  • Risotto

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Risotto with mushrooms is a classic Italian dish that is rich, creamy, and packed with earthy flavors. The combination of tender Arborio rice cooked to perfection with saut�ed mushrooms creates a hearty and satisfying meal. The dish is elevated with the addition of aromatic herbs, garlic, and Parmesan cheese, resulting in a comforting and indulgent risotto. Whether served as a main course or a side dish, this recipe is guaranteed to impress your taste buds.

Keywords: Risotto, mushrooms, Italian, creamy, Parmesan

Risotto with mushrooms recipe details


By thesmartcookiecook.com
A recipe of Risotto with mushrooms recipe. Read more below.
Risotto with mushrooms recipe, recipe Rating: 4.6
Number of votes:108


Ingredients

10 g dried cèpe
200 g button mushrooms, sliced
1  onion, chopped
1 clove(s) garlic, chopped
1 tbsp lard
200 g risotto rice
salt and freshly ground black pepper
600 ml vegetable stock
200 ml dry white wine
1 bunch(es) parsley, chopped
2 tbsp butter

Instructions

Soak the cèpes in cold water for 10 minutes, then squeeze out and chop the cèpes.

In a saucepan, melt the lard. Fry the button mushrooms and the cèpes for 3-4 minutes. Add the onion and the garlic and sauté until lucent.

Add the rice and stir for 1-2 minutes. Pour in the wine and cook until nearly evaporated. Add a ladle of the stock and cook stirring until nearly soaked up. Add another ladle and continue cooking, stirring and adding some stock until the rice is tender but still a bit firm to the bite.

Add the parsley and stir in the butter. Cover and leave for a minute. The risotto now should be smooth, creamy and oozy. Serve immediately.

Preparation time:

ca. 20 min

Cooking / Baking Time:
ca. 20 min

Resting time:
ca. 10 min
Grade of difficulty:
medium
Calories per portion:
n/a



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Risotto agli spinaci recipe Risotto alla zucca recipe Risotto style potatoes and corn recipe Risotto with milk and beans recipe

As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Risotto with mushrooms recipe

Recipe type: xarchivex

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  • creamy
  • italian
  • mushrooms
  • parmesan
  • Risotto

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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