Thakore Family Recipes

Mushroom Risotto

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons butter; 2 cups flavorful mushrooms (such as shiitake, chanterelle, or oyster), cleaned, trimmed, and cut into 1/2- to 1-inch pieces; 2/3 cup brandy, vermouth, or dry white wine; 5 to 6 cups chicken stock (use vegetable stock for vegetarian option); 1/3 cup peeled and minced shallots (or 1/3 cup of yellow or white onion, finely chopped); 1 3/4 cups arborio rice or other risotto rice (see recipe note); 1/3 cup freshly grated Parmesan cheese; Salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley or chives

6 servings

portions

15 minutes

temps actif

1 hour

temps total

Commencer à Cuisiner

Ingrédients

2 tablespoons butter

2 cups flavorful mushrooms (such as shiitake, chanterelle, or oyster), cleaned, trimmed, and cut into 1/2- to 1-inch pieces

2/3 cup brandy, vermouth, or dry white wine

5 to 6 cups chicken stock (use vegetable stock for vegetarian option)

1/3 cup peeled and minced shallots (or 1/3 cup of yellow or white onion, finely chopped)

1 3/4 cups arborio rice or other risotto rice (see recipe note)

1/3 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley or chives

Instructions

Simmer the stock: Bring the stock to a simmer in a saucepan.

Melt the butter and sauté mushrooms: Melt the butter in a wide saucepan over medium-high heat. Add the mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two, and let the mushrooms cook in their own juices before adding the butter).

Add the rice and brandy: Add the rice and stir to combine. Add brandy, bring to a boil, and reduce the liquid by half, about 3 to 4 minutes.

Start adding the simmering stock: Add 1/2 cup of stock at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly—stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.

Continue adding the stock: Wait until the first 1/2 cup of stock is almost completely absorbed before adding the next 1/2 cup. Repeat until all the stock has been added and absorbed. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

Add the Parmesan and seasonings and serve: Stir in the Parmesan cheese and thyme. Season to taste with salt and pepper. Serve and garnish with chopped fresh parsley or chives. Did you enjoy this recipe? Let us know with a rating and review!

Nutrition

Taille de Portion

Serves 4-6

Calories

280 kcal

Lipides Totaux

9 g

Lipides Saturés

4 g

Lipides Insaturés

0 g

Acides Gras Trans

Cholestérol

22 mg

Sodium

525 mg

Glucides Totaux

29 g

Fibres Diététiques

1 g

Sucres Totaux

6 g

Protéines

10 g