Mushrooms are all over the markets now and as winter is starting to kick in it is the right time for this creamy and lovely dish. The fun thing about this risotto is that there are no rules regarding the type of mushrooms you want to use. Just pick some favorites and enjoy the wintry tastes.
Ingredients
- 500 g chopped mix mushrooms of your choice
- 3 tablespoon olive oil
- 1 1/2 cups arborio risotto rice
- 3 chopped shallots
- 1 cup of white wine
- 5 cups of vegetable stock
- 20 g butter
- 50 g parmesan cheese
- 1/4 cup chopped parsley
- Salt and pepper
Instructions
- In a large pan, heat the oil and add the shallots. Cook for about 3 minutes and then add the mushrooms. Add salt and pepper. Cook and stir occasionally for 5 minutes, and remove from the stove.
- In a large pot melt the butter and then add the risotto rice and mix well for 3 minutes.
- Add the wine and stir constantly until almost all of the liquid is evaporated.
- Add one cup of the vegetable stock and keep stirring until almost all the liquid has evaporated. Repeat this step, one cup at a time, with the rest of the stock.
- Add in the cooked mushrooms mix and mix well. Taste to see that the rice is al dente and if it is not cooked enough add some more stock.
- Add in the parmesan cheese and mix.
- Move to serve dishes and sprinkle some parsley on top of each dish. Serve and enjoy.
