Risotto is an Italian rice dish made from a short-grained rice, called Arborio rice. Risotto is cooked slowly and by adding small amounts of Stock or broth into the rice as you cook it. After each addition of the hot stock or broth you allow the rice to absorb the liquid before adding more. The result is a wonderful hearty rice dish full of flavor! This Mushroom Risotto recipe is no different.
The flavors are amazing, rich and creamy. This is a perfect cold weather dish! We love Mushrooms and another favorite is http://www.livingdelish.com/sauteed-mushroom-with-polenta/ also very Italian and very delicious!!
Every Italian area has it’s own way of cooking and baking, and this recipe is no different. It is traditionally Venetian-style. And although there are so many Mushroom Risotto dishes out there, this one by far remains my favorite!!
Mushroom Risotto – Risotto Ai Funghi
Serves 4
Ingredients
30 g Fresh Porcini Mushrooms (Small button mushrooms also works well)
4 tablespoons extra- Virgin olive oil
1 small onion, finely chopped
125 ml dry white wine
4 cups arborio rice
4 cups vegetable stock
2 tablespoons parsley, finely chopped
80g Grana Padano , finely grated
4 tablespoons of butter
Salt to taste
Directions
Start by washing the mushrooms. Now soak them in 1 cup (250 ml) of water for at least 15 minutes. Drain and keep the water for later use.
Chop the mushrooms coarsely and set aside.
Now heat the oil in a large, heavy-bottomed sauce pan. Once the oil is hot add the onions and sauté for 2-3 minutes or until the onions becomes translucent over low heat. Add the mushrooms and sauté for another 2-3 minutes.
Now add the rice and stir over medium heat for 2 minutes. Add the wine gradually and when it has been absorbed by the rice add the water that was reserved from soaking the mushrooms.
Start adding the vegetable stock a little at a time allowing the rice to absorb at least half of the liquid added, before adding again. Stir often until the rice is cooked. This will take around 20 minutes. Now add the chopped parsley while stirring over low heat until well combined.
Add in the butter and the Grana Padano. Stir until well combined and the butter and cheese has melted into the rice. Add salt if needed to taste.
Serve hot & enjoy!!
