Sunday, March 17, 2013

Risotto with mushrooms

Today I am going to share a 
Risotto with Mushrooms recipe.
This is one of those recipe that is simple but looks (and taste) "upscale".
The secret to a perfect risotto is how you cook the rice.
Let's start by cleaning and slicing the mushroom.
  To better retain their flavor and consistency, it is absolutely important that you do NOT
wash the mushroom. 
To clean the dirt, use a paper napkin or paper towel.
And now let's start cooking.

You will need

8oz mushroom 
1/2 onion
2c of rice 
(usually arborio, but any would do)
1/2 cup wine
4 cups of vegetable broth
butter and Parmesan

Slice 1/2 onion and cook with a couple of T of olive oil.
Then add the mushrooms and cook for 5min, stirring frequently.
Then add 2c of rice, stir, and add 1/2 cup of wine.
Quickly stir, the wine will evaporate, and add hot broth a little at the time.
When you see the need of more liquid just keep adding hot broth to the rice mixture. 
(1-2 ladles at the time)
Continue cooking for about 10minutes.
Keep in mind that the broth has to be hot, in order to keep the rice cooking evenly.
Top with butter and Parmesan cheese.
Serve while still hot.

Stay Frugal,

6 comments:

Kelly said...

Yum! That looks good. I love rice dishes and this one with the mushrooms and cheese looks delicious.

Kim @ Savvy Southern Style said...

I love risotto and that looks good.

NanaDiana said...

That looks really good. Really good!!! xo Diana

Deneen@dreaming-n-color said...

As always sounds scrumptious!

Tuula @ The Thrifty Rebel said...

Love the ingredients in this rice dish, and it looks absolutely delicious!

Amy of While Wearing Heels said...

YUM! I love risotto. I've made it a few times. It's definitely made with love, that's for sure. I've never made it with mushrooms, though...I'll have to give this a try. Delicious.