Recipe: Delicious Mushroom Risotto

Mushroom Risotto.

Mushroom Risotto highly diverse and have mind sense that unique. Some kinds of Mushroom Risotto recipes are also adequate simple to process and do not pick up long. Even though not everyone likes Mushroom Risotto food, nowadays few people are got attached and like the sundry Mushroom Risotto foods available. This can be seen of the number of restaurants that provide Mushroom Risotto as one of the dishes. You can cook Mushroom Risotto using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mushroom Risotto

1. Prepare 2 Tbs of unsalted butter.
2. It's 1/2 lb of mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced.
3. It's 1 package of dried porchini mushrooms.
4. It's 1 cup of hot water.
5. It's 2/3 cup of dry white wine.
6. You need 4-5 cups of vegetable stock.
7. Prepare 1/2 of small onion and 1 large clove of garlic or 1 large shallot, finely chopped.
8. You need 1 1/2 cups of arborio rice.
9. It's 1/3 cup of Parmesan cheese.
10. Prepare to taste of Salt and pepper.
11. You need 2 Tbsp of fresh parsley, chopped.
12. It's 8 oz of mascarpone cheese, optional.

Mushroom Risotto instructions

1. Bring stock to a simmer in a sauce pan. Add the dried mushrooms to to the cup of hot water and soak until softened and re-hydrated. Reserve the soaking liquid..
2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add fresh mushrooms, re-hydrated mushrooms, onion and garlic or shallot. Saute until softened, about 5 minutes. Add rice and stir to combine..
3. Add wine and bring to a boil and cook, stirring, until liquid is reduced by half. Add the mushroom liquid, 1/2 cup at a time, stirring enough to prevent the rice from sticking to the pan. Once the liquid is almost completely absorbed, add the vegetable stock, 1/2 cup at a time, stirring almost constantly to create a creamy sauce. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This will take 25-30 minutes. The rice should be just cooked and slightly chewy..
4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with a generous dollop on mascarpone and a sprinkle of chopped parsley..

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