Classic Mushroom Risotto Recipes

CLASSIC MUSHROOM RISOTTO

Steps:

• Melt the butter in a pan over a medium heat. Add the shallots and garlic and fry until softened but not coloured.
• Add the rice, stir well and cook for 1-2 minutes, or until the rice is slightly translucent.
• Add the white wine and stir well until the wine is almost completely absorbed.
• Add a ladleful of stock and allow the rice to absorb this liquid, stirring constantly. Add further ladlefuls of stock, stirring and allowing the rice to absorb almost all of the stock before adding the each ladleful.
• Once all the stock has been added and absorbed, add the mushrooms and stir well.
• Once the rice is cooked, but slightly al dente, add an extra knob of butter and the parmesan and stir well.
• Season, to taste, with salt and freshly ground black pepper, then spoon into warmed dishes and serve immediately.

GOURMET MUSHROOM RISOTTO

Steps:

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.