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Risotto, Mushroom Recipe

   
 

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     Risotto, Mushroom

Category   Entrees - Maindishes
Sub Category   Gluten-Free

Ingredients
1/4 tsp seasoned salt
3 3/4 cup water
1 cube Edwards and Sons Not Beef bouillon OR Not Chickn
2 sprigs parsley
2 sprigs oregano
6 oz to 1 lb mixed mushrooms
1 shallot
3/4 cup Arborio Rice
2 TBS red cooking wine OR white cooking wine
 
2 pats butter, 4 tsp
1 oz shaved parmesan cheese, divided

Instructions
NOTE- when using not-beef bouillon use red wine, and when using not chickn bouillon use white wine. Rinse and dry fresh herbs and vegetables. Prepare your mise en place- Pick and chop parsley and oregano leaves, reserving stems. Remove any tough mushroom stems and reserve; thinly slice caps and tender stems. Peel and mince shallot. In a saucepan over high heat, combine 3 3/4 cups water, bouillon cube, parsley stems, oregano stems, and tough mushroom stems. When the liquid starts to boil turn off the heat, but keep hot on the stove.
Add 1 teaspoon cooking oil to skillet, heat to medium high. Add sliced mushrooms in a single layer. Cook without stirring until mushrooms begin to brown on the first side. Turn or stir mushrooms, and cook until they are brown all over. Transfer to plate. Reduce heat to medium, and add remaining 1 teaspoon cooking oil. When oil is hot add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes. Add rice, and stir to combine. Remove pan from heat, add cooking wine, and return to heat. Cook while stirring 1 minute.
Add 1/4 cup broth (you can remove/strain out the herb and mushroom stems, or just avoid adding them to the risotto), and cook while stirring vigorously until liquid is almost fully absorbed. Repeat this step until you’ve used all the broth and the rice is tender but still firm (“al dente”). If you’d like the rice more tender, add a bit of warm water, and cook until it is absorbed. Stir in sautéed mushrooms,Remove risotto from heat, and vigorously stir in butter and half of Parmesan. Taste, and adjust seasoning as desired with PeachDish Salt. The finished dish should be a similar consistency to firm rice pudding. If it is too stiff, stir in a little warm water. If risotto is too cool or too thin, return pan briefly to medium heat, and stir.
Divide risotto between 2 plates or bowls, and top with sliced chicken and remaining Parmesan. Enjoy!


Originally Submitted
8/28/2017





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