You are|Are|Again} looking for idea recipes mushroom risotto that are unique? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious mushroom risotto should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of mushroom risotto, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare mushroom risotto delicious wherever you are, because as long as you know the trick, this dish is can be dish special.

Ingredients and seasonings used for make

1. Take 6 cup chicken broth
2. Prepare 3 tbsp olive oil
3. Prepare 1 lb Portobello, thinly sliced
4. Prepare 1 lb white mushroom, thinly sliced
5. Use 2 each shallots, diced
6. Prepare 1/2 cup dry white wine
7. Prepare 1 sea salt to taste
8. Take 1 pepper to taste
9. Prepare 3 tbsp finely chopped chive
10. Use 4 tbsp butter
11. Prepare 1 1/2 cup arborio rice
12. Prepare 1/3 cup grated parmesan

Adding the mushrooms at the end rather than cooking the rice with the rice preserves the beautiful golden colour of the mushrooms. Ladle the risotto into bowls and top with remaining mushrooms. Heat remaining olive oil in a large, heavy saucepan over medium heat. Add shallots and cook until softened.

How to cook Mushroom Risotto:

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
5. Done and ready to serve!

Add in the sliced mushrooms and minced garlic. While the mushrooms cook, add remaining tablespoon of olive oil to large saucepan. The reserved mushroom broth is strained, then added to the chicken stock and water for cooking the rice. Types of dried mushrooms for risotto: Use dried porcini, shiitake, or morel mushrooms for their intense flavor punch. Extra Virgin Olive Oil: EVOO adds a more intense flavor to the dish.

how ? Easy isn’t it? That’s the prepare mushroom risotto that you practice at home. Congratulations enjoy