How to Make Mushroom Risotto

Mushroom risotto is delicious and earthy tasting.  It’s the ideal meal for a cool autumn day or a breezy summer day – really it doesn’t matter when you eat it, this dish is sure to be loved by anyone who loves rustic textures and earthy tasting food.

Here’s how to make it:

#1 – Coat the rice – Add a generous dashing of olive oil to a large non-stick soup pot.  Then add the measured risotto rice.  About one ¼ cup of uncooked risotto per person is the usual.  Over medium heat constantly turn the rice until completely coated with the olive oil (it will look slightly glossy).  Remove the pot from heat and set aside.

#2 – Add the mushrooms – Cut a variety of mushrooms roughly.  You can use Shiitake, Oyster, Portabello, Porcini or just about any type that you like will do.  Adding  a few dried mushrooms will intensify the flavors in the dish.

Now add these to the oiled rice and stir along with the rice over medium heat for a few minutes.

#3 – Add the stock – Make a vegetable stock by using organic vegetable stock or make your own by simply boiling a variety of vegetables for several hours.   You will need approximately one cup of stock per ¼ cup of uncooked risotto.

Once you have the measured amount of stock ready add to the pot containing the risotto and mushrooms and turn the head to low.

#4 – Constantly stir – The trick to a good risotto is to constantly stir it.  You’ll need to set aside 20 to 30 minutes to make this dish and remember to stir every few minutes.  Keep the rice moving and keep stirring for a creamy light risotto.

#5 – Add more stock – Have a reserve of stock ready as the risotto will absorb it very quickly.   Add a ladle full of stock each time the risotto seems to be drying up – keep it moist at all times while cooking.

#6 – Season and garnish – Once the risotto is tender and most of the liquid has been absorbed (it should be moist and creamy), remove from the heat and set aside.  Season your mushroom risotto to taste using salt and pepper.  Garnish with chopped parsley and shavings of parmesan cheese.

This is a truly irresistible dish that stands well simply on its own.  Serve with a chilled white wine and for variation replace the parsley with basil.  You can also serve with oven roasted cherry tomatoes.

Related Post

• How to Reuse Paper Rolls (0)
• How to Reduce Dust Mites Naturally (0)
• How to Minimize Sore Muscles after a Workout (0)
• How to Make Your Own Vegan Treats (0)
• How to Make your Own Massage Oils (0)