Risotto with Mushrooms Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient


 Dried mushrooms8
 Butter2 Ounce (60 Gram)
 Onion1 , finely chopped
 Garlic1 Clove (5 gm), thinly sliced
 Short grain rice2 Cup (32 tbs)
 Dry white wine1 Cup (16 tbs)
 Chicken stock1 1⁄4 Cup (20 tbs) (Approximately)
 Bouquet garni1
 Button mushrooms4 Ounce, sliced (125 Gram)
 Powdered saffron1 Pinch
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste


Soak the dried mushrooms in warm water for 15 minutes, if using.
Squeeze dry, remove the hard stalks and chop the mushroom caps.
Keep on one side.
Melt the butter in a pan, add the onion and garlic and cook for 10 minutes or until lightly browned.
Stir in the rice and wine.
Bring to the boil and boil rapidly until the wine is reduced by half.
Add two thirds of the stock, bouquet garni and salt and pepper to taste.
Simmer, uncovered, for 12 to 15 minutes, until the rice is just tender; add stock if necessary to prevent the risotto becoming dry.
Add all the mushrooms and the saffron; cook for 3 minutes.
Remove the bouquet garni and check the seasoning.
Sprinkle with the Parmesan and serve immediately.