How to Make a Mushroom Risotto

This is a traditional creamy risotto with the addition of sautéed mushrooms.

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How to Make a Mushroom Risotto Recipe
16 Steps
Ingredients
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1
Get out all of the supplies needed for risotto.

Get out all of the supplies needed for risotto.

2
Get out all of the ingredients needed for this recipe.

Get out all of the ingredients needed for this recipe.

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3
Wash the mushrooms......fill a medium bowl with cold water.drop the mushrooms into the cold water.

Wash the mushrooms......fill a medium bowl with cold water.drop the mushrooms into the cold water.

4
Using your hands rub the mushrooms to remove all of the dirt. Do not let the mushrooms just sit in the water, drop them in, rub to remove dirt and immediately remove from the water.

Using your hands rub the mushrooms to remove all of the dirt. Do not let the mushrooms just sit in the water, drop them in, rub to remove dirt and immediately remove from the water.

5
Mushrooms are porous and will soak up water. See how dirty the water is? Remove the mushrooms and place on a paper towel to dry.

Mushrooms are porous and will soak up water. See how dirty the water is? Remove the mushrooms and place on a paper towel to dry.

6
Fine dice the onion using the cutting technique you learned in class.

Fine dice the onion using the cutting technique you learned in class.

7
Mince the garlic using the technique you learned in class.

Mince the garlic using the technique you learned in class.

8
Heat a medium sauté pan up over medium heat. Add in only 2 TBS of the olive oil.

Heat a medium sauté pan up over medium heat. Add in only 2 TBS of the olive oil.

9
Add all of the mushrooms at one time. Stir only once then resist the urge to stir! Mushrooms will brown nicely if you don't stir. If you feel like stirring put your hands up and do a dance!

Add all of the mushrooms at one time. Stir only once then resist the urge to stir! Mushrooms will brown nicely if you don't stir. If you feel like stirring put your hands up and do a dance!

10
Sautéing mushrooms. See the nice golden brown color! That comes from not stirring, let them sit and cook! When they are golden brown remove them from the heat and put in a small bowl to reserve.

Sautéing mushrooms. See the nice golden brown color! That comes from not stirring, let them sit and cook! When they are golden brown remove them from the heat and put in a small bowl to reserve.

11
Heat the chicken or veggie stock in a large stock pot over medium heat.

Heat the chicken or veggie stock in a large stock pot over medium heat.

12
Heat a medium sauce pot over medium high heat. Make sure this is not a small pot, you will be making the risotto in this pan. Add in the last TBS of oil to the pan, once it is warm sauté the onions.

Heat a medium sauce pot over medium high heat. Make sure this is not a small pot, you will be making the risotto in this pan. Add in the last TBS of oil to the pan, once it is warm sauté the onions.

13
Here is a time lapse video of the risotto. After the garlic add in the rice and sauté until it is pale color about 3 minutes. Then add in the wine and stir until it is almost all evaporated. Stir!

Here is a time lapse video of the risotto. After the garlic add in the rice and sauté until it is pale color about 3 minutes. Then add in the wine and stir until it is almost all evaporated. Stir!

14
The rice should be al dente when finished but still have a creamy texture. Finish the risotto by adding in the butter, mushrooms, salt, 2/3 rds of the parm cheese and all but a pinch of the chives.

The rice should be al dente when finished but still have a creamy texture. Finish the risotto by adding in the butter, mushrooms, salt, 2/3 rds of the parm cheese and all but a pinch of the chives.

15
Slice the chives. Be sure to cut slowly and deliberately to ensure that the chives have a nice round ring in them.

Slice the chives. Be sure to cut slowly and deliberately to ensure that the chives have a nice round ring in them.

16
Plate the risotto by placing a heaping portion in the center of a plate and naturally letting it spread out. Top with the remaining part cheese and chives for a garnish. Bon appetite

Plate the risotto by placing a heaping portion in the center of a plate and naturally letting it spread out. Top with the remaining part cheese and chives for a garnish. Bon appetite

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