Mushroom risotto is such a delicious dish, it’s one of the dishes that both Mr. 197 and I love. Unsurprisingly, this dish is super easy to make, it just takes a little bit more patience.
People said the typical Italian way to make risotto will have the rice end up a bit hard, whereas some people find it too much. The good thing about making it yourself at home is you can taste and try, and cook it like the texture and consistency that you personally like.
I learned this recipe when I was living with some Italian housemates when I was younger, and this is the way they show me how they make mushroom risotto at home. Perhaps every Italian household has its own way, but this is definitely an easy delicious recipe to make mushroom risotto that may even be more delicious than the ones you find in restaurants.
Mushroom Risotto
Ingredients
- 1 Onion
- 250 g Mushrooms
- 150 g Arborio Rice
- 1.5 L Chicken or vegetable stock
- 150 mL White wine Optional
- 30 g Parmesan Cheese
- 20 g Butter
Instructions
- Chop the onion into small cubes.
- Clean and cut the mushrooms into slices.
- Prepare vegetable/chicken stock. (You can prepare your own stock, and use instant ones.) Keep the stock slightly boiling the whole time.
- At medium-high heat, drizzle a little bit of oil. When the pan is hot enough, add the onion, stir-fry for a few minutes until it's softened.
- Add the mushrooms to the pan, cook until golden.
- Add the Arborio rice, mix well.
- Reduce the fire to medium-low heat.
- Optional: Right away add the white wine, mix well until the rice absorbs all the liquid.
- Add some black pepper.
- Add two ladles of chicken stock. Stir the ingredients and spread them evenly.
- When the stock is all absorbed, add another two ladles of stock. Repeat until the rice is with the right texture. (Probably add stock for 3-4 times in total.)
- When the rice is at the right texture, close the fire. Add the Parmesan cheese and butter. Mix well to serve. Add extra Parmesan cheese on top if you like.
