Mushroom risotto recipe

Another day, another recipe! Today, I would like to tell you about one of my favorite Italian dish (because Italy doesn't only have desserts but also delicious dishes). And it’s not even pizza or pasta! I am talking about the risotto. If some of you don’t know about it, the risotto is a delicious dish made with rice (you should definitely try it if you never have! ). I had eaten some of them before coming to Italy (mostly in Italian restaurants), and now that I am in Milan, I realized that risotto can be found very easily, like in supermarkets for example. Eating a risotto is much easier than doing it at home, but making it yourself is very satisfying, and then you don't need to go out every time you want to eat it, plus you can also impress with friends with it when they come over for dinner!

The risotto is known to be hard to cook, but the hardest part, which is cooking the rice, is not actually so hard, but rather long, as you have to wait and constantly check on the rice. The tip is to always stay around when the rice is cooking and not leave it alone.

I am going to share here with you a recipe of a mushroom risotto, which is my favorite. That’s another great thing with the risotto, you can put almost anything you like in it, so everybody can appreciate it!

This risotto can be eaten just alone, or it can also complement cooked meats or chicken. I usually eat it alone as it is already quite heavy and nourishing, but for a family meal maybe you can add something to it.

This recipe serves approximately 6 people, the cooking time is about 1 hour. Give it a try, I swear it's not so hard!

Source

Ingredients needed:

You can have a look at the picture gallery below to see in just one look what you need for this recipe, then come back here for more details!

• 6 cups of chicken broth
• 3 tablespoons of olive oil
• 2 pounds of mushrooms, thinly sliced
• 2 diced shallots
• ½ cup of risotto rice
• ½ cup of dry white wine
• Salt
• Black pepper
• 3 tablespoons of finely chopped chives
• 4 tablespoons of butter
• ½ cup of freshly grated Parmesan cheese.

Method to follow:

1. In a saucepan get the broth warm with low heat.
2. In another saucepan, warm 2 tablespoons of olive oil with medium/high heat. Add the mushrooms and cook around 3 minutes, until they are soft. Remove the mushrooms and their liquid from the heat and leave aside while you continue preparing.
3. In the saucepan, put 1 tablespoon of olive oil and add the shallots to it. Cook for 1 minute. Add the rice. When it has taken on a pale / golden color, add the wine little by little, stirring consistently until the wine is fully absorbed. Also add little by little the broth, while stirring, until the broth is fully absorbed. Keep cooking until the rice is al dente (slightly resisting but not too hard in the center). This should take around 15 to 20 minutes.
4. Remove the pan from the heat, and stir in the mushrooms with their liquid, the butter, the chives and the parmesan cheese. Also add salt and pepper according to your taste.

That’s it! See, it’s really not so hard! I think you really should give this recipe a go, as the result is really so good and worth it. Risotto is very one of my favorite things to eat in Italy, and I am so happy to have this recipe, so I can redo it, even when I’m not in Italy anymore! I tried this recipe for the first time last semester, and it was a success (with just a little help from a friend)! If you try this and it doesn't taste like you would want it to the first time, just hold on and try it again later, you will get better and then you will impress your friends with this dish!

Photo gallery