Mushroom Risotto
Recipe By:
Prep + Cook Time:
45 mins
Serving Size:
6 Servings
As featured in the:
Sep. 25, 2013 Coupon Book
Recipe Category
Chef Maka’s recipe for a “killer” mushroom risotto.
Ingredients
2 cup chicken broth (or vegetable broth)
1 lb. button mushrooms
1 lb. shiitake mushrooms
4 clove garlic (minced)
¼ cup Italian parsley (chopped)
2 tbsp. olive oil (or blended canola oil and olive oil)
2 cup Aborio rice
¼ cup white wine (optional)
2 tbsp. butter
1 cup parmesan cheese (shaved)
1 lemon juice
salt
pepper
Instructions
Heat broth and set aside. In a large frying pan sauté button mushrooms and shiitake mushrooms for 2 minutes, then add garlic and parsley and cook for an additional 5 minutes. In a separate medium pot, warm oil over medium heat. Add Arborio rice and stir. Deglaze pot with white wine, them begin adding broth one cup at a time. Keep adding broth until the rice is cooked al dente. Just before the rice is finished, fold in sautéed mushrooms, butter, cheese, and a splash of lemon juice. Season with salt and pepper to taste before serving.
Recipe By:
Prep + Cook Time:
45 mins
Serving Size:
6 Servings
As featured in…
Sep. 25, 2013 Coupon Book
