Mushroom risotto

I craved for risotto. I also have half bottle of Prosecco best get rid of it. Might as well finish off my last batch of arborio rice. I am sure you will be telling me oh no not risotto again. Well, we have to eat something and surely you do have a food that you really crave, right and you can cook it over and over again. Never get sick or tired of eating.

I admitted my craving for risotto were because I see so many bloggers posting their delicious and beautiful risotto. I have not done mushroom risotto. Therefore, I decided let’s use mushroom for a change from all my other risotto using fruits and vegetables.

Knowing me love to create and explore my food combination, so here’s my mushroom risotto with Prosecco and Grana Padano cheese. A simple, creamy delicious and comforting for this Autumn season is really cold. Let’s cook!!!

Ingredients

150  g arborio rice
20 g porcini mushrooms
160 g brown sliced mushrooms, plus 20 g extra
80 g Grana Padano cheese
3 c vegetables stock
2 1/2 c boiling water
5 Tbs olive oil
3 Tbs butter, divide
1 Tbs garlic minced
1/2 onion, chopped
1 c Prosecco
salt
black pepper

Method

Put porcini in a small bowl, add hot boiling water to soak it for about 20 minutes until softened. Squeezed excess water and reserve the soaking liquid. Strain the liquid in a fine strainer. Set aside.

Chopped both mushrooms finely. Pour liquid into a medium saucepan and add in stock and season with salt and pepper. Simmer the  liquid and stock on low heat. In a large saucepan, heat Tbs of the oil and 1 Tbs butter until butter bubbling. Add onion and garlic and cook on medium heat, stirring, until softened, about 2 minutes. Add the rice and porcini and 160 g mushrooms and stir to coat.

Add Prosecco and cook until the wine has evaporated. Add about one ladle of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until rice is al dente and suspended in a creamy sauce, about 20 minutes.

Stir in the remaining butter, cheese and 20 g mushrooms extra. Season with salt and pepper to taste. Keep warm for about 4 minutes for the added in mushrooms to soften a bit.

Spoon onto bowls and serve with remaining Prosecco. Enjoy!!!

Note: you can use any mushrooms of your choice. Also, instead of Prosecco you can use white wine or water. You can add leek, chicken, arugula or peas. You can use water only instead of stock.

https://helenscchin.com/2021/04/14/mushroom-risotto/

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