How To Cook Mushroom Risotto With Garlic And Parmesan - Recipe
Author: Joe Fowler
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Mushroom risotto with garlic and parmesan". Delicious recipe.
Required products :
- 4 teaspoons chicken broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 1/2 tea cups rice
- 1/2 teaspoon dry white wine
- 3 cloves garlic, pressed
- 40 grams of butter
- 500 grams of mushrooms, cut into slices
- 2 tablespoons fresh parsley, finely chopped
- salt and freshly ground black pepper
- 1 cup Parmesan cheese, freshly grated
For garnish :
- fresh parsley, finely chopped
- freshly grated parmesan
Method of preparation :
- Heat the chicken broth in a small saucepan over high heat until boiling.
- Remove from the heat, cover with a lid and set aside.
- Heat 1 tablespoon olive oil in a large saucepan over medium heat.
- Add the onion, stir and simmer for 2-3 minutes until soft.
- Add the rice and mix well.
- Add the wine, stir and cook for another 1-2 minutes until almost evaporated.
- Add 1 cup of chicken broth, stir gently and cook until absorbed. Repeat with the remaining broth.
- Heat the remaining olive oil in a large skillet over medium heat.
- Add the garlic and sauté for 3-4 minutes until golden brown.
- Transfer to a small plate using a slotted spoon.
- Increase the heat, add the oil and fry the mushrooms for 5 minutes until golden. Work in batches according to the size of the pan.
- Remove 3/4 of the mushrooms and set aside.
- Add the garlic and parsley to the pan, season with salt and pepper to taste and stir. Set aside to garnish.
- Add the remaining mushrooms to the rice, along with the grated Parmesan cheese. Stir.
- Serve the mushroom risotto warm, garnished with the flavored mushroom mixture and sprinkled with parsley and parmesan.
Enjoy your meal!
More on the topic:
- risotto with mushrooms
- Risotto with seafood and parmesan
- Risotto with mussels, white wine and parmesan
- Risotto with salmon, peas and fennel
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