Mushroom Risotto
This mushroom risotto recipe is deliciously easy. With the technique shown in the video, this is the perfect meal to enjoy anytime!
Ingredients
- 1/2 ounce dried porcini
- 1/4 cup butter
- 1 tbsp. olive oil tips & tricks
- 1 lb. mushrooms of your choice, (such as oysters, portabella, chanterelle, enoki, cremini, etc.)
- 1 tsp. ground Himalayan sea salt
- 1/2 tbsp. black truffle oil
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/2 cup shallots, finely chopped
- 1 1/2 cups Arborio rice (substitute carnaroli rice)
- 1/2 cup Marsala wine
- 5 cups low-sodium beef broth (substitute vegetable) Footnote
- 1/4 cup grated Parmesan cheese, plus more "shaved" for garnish
- 1/2 tbsp. fresh parsley, chopped tips & tricks
Directions
- Pour broth in a saucepan and keep it very warm (do not boil it) until needed.
- In a deep skillet over medium heat, add butter and oil. When it gets hot, add mushrooms and season with salt; sauté until soft. Halfway thru cooking, add truffle oil and season with freshly ground black pepper.
- When the mushrooms get soft, add shallots and sauté for 3 minutes.
- Add rice and stir 2 to 3 minutes to coat.
- Add wine and stir until the liquid is absorbed, about 1 ½ minutes.
- Add hot broth, ½ cup at a time and stir until the liquid is totally absorbed and the rice starts sticking to the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed.
- Stir in grated cheese and transfer the risotto to warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.
Notes
Footnote: It uses around 5 cups of broth but it depends - you might use slightly less or more. It's wise to add another cup just in case more is needed. For a vegetarian/vegan version, use vegetable broth.
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