Here is a succulent mushroom risotto recipe that has a full bodied taste. The rich and meaty taste of portobello mushrooms and risotto rice, cooked in a delicious stock is sublime.
This delicious mushroom risotto is really appetizing. Meaty portobello mushrooms and risotto rice are cooked in white wine and vegetable stock and then it’s all topped off with freshly grated Parmesan cheese. Mushroom risotto should only take about 45 minutes to make and I am sure the whole family will really enjoy its wonderful taste.
- 1 onion (finely chopped)
- 2 tablespoons olive oil
- 1lb portobello mushrooms (halved and thickly sliced)
- 12oz risotto rice such as Arborio or Carnaroli
- 5fl oz dry white wine
- 1 3/4pt hot vegetable stock
- 1oz butter
- 3 tablespoons Parmesan cheese (freshly grated)
In a large heavy saucepan over a gentle heat, sweat the onion in the olive oil for about 15 minutes until soft and caramelized. Then increase the heat and add the mushrooms, sauteing for 3–4 minutes until browned. Next add the rice and cook, stirring, for a further minute until the grains are coated in oil. Now pour in the white wine and simmer, stirring constantly, until the liquid has been almost completely absorbed.
Meanwhile, keep a pan of the vegetable stock simmering on the stove. Add a ladle full of vegetable stock to the rice. Simmer, stirring, until the liquid has been absorbed. Continue adding the stock in this way, stirring continuously, until all the stock has been used and the rice is tender. Remove from the heat, stir in the butter and Parmesan, and serve hot.