Mushroom risotto

  • Mushroom risotto
  • Mushroom risotto
  • Mushroom risotto
  • Mushroom risotto
  • Mushroom risotto
  • Mushroom risotto
Total time:
45 min
Word from cook:
A simple and delicious recipe!
250g risotto rice (I had one with porcini mushrooms)
2 tablespoons olive oil
2 cubes of butter
an onion
a glass of white wine
500 g vegetable soup
50 g parmesan

We start by preparing the vegetable stock: I used fresh vegetables (carrot, bell pepper, celery, parsley root) and also added some dehydrated vegetables (carrots and celery).

In a large pan heat the olive oil with the butter, add onion and slowly cook it for 10 minutes. After that add the rice, turn the heat up and stir. After about two minutes the rice will become translucent and it is time to add the wine, you simmer and let it evaporate.

After the wine has evaporated add the first ladle of hot stock and salt (the rice that had dehydrated mushrooms, salt and dried parsley so I didn’t add extra).

Turn the heat down and keep adding the stock, stirring continuous, allowing each ladleful to be absorbed before adding the next. This will take about 25-30 minutes. Finally you should obtain a creamy and slightly juicy consistency.

When ready, remove from heat and add the butter and parmesan and stir well to mix. Leave covered for 2-3 minutes before serving it so that it becomes extremely creamy. You should serve it immediately.

If you can’t find rice with mushrooms, you can use fresh or dried ones – you’ll have to put them  at the same time when adding the onion. When you add the parmesan cheese and the butter add also some fresh chopped parsley.

It’s an easy recipe, but you can turn it into a very tasty dinner.

Enjoy it!

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