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Mushroom Risotto

What you need: 

2 cups Arborio rice
8 oz mushrooms, chopped (I use button but any kind will do)
1/2 cup dried shitake mushroom
1 pint vegetable broth
1 large white onion diced
1 clove garlic minced
olive oil
black truffle oil (optional but it really adds a lot)

What you do: 

1) Rinse rice under cold water until water runs clear.
2) Heat vegetable broth to a simmer, leave on burner on low heat.
3) Soak dried mushrooms in really hot water, set aside.
4) Saute mushrooms in olive oil over medium high heat until well cooked, set aside.
5) Saute onions in olive oil over medium high heat until translucent, add garlic and cook a minute more.
6) Add rinsed rice to oniongarlic mushroom and cook for 3-5 minutes over medium heat.
7) Add one ladleful of broth (about 1/2 cup or so) and stir constantly, when broth is absorbed repeat process adding only one ladleful at time. This will take about 20 minutes. If you run out of broth you can use hot water.
8) Add all the mushrooms (cooked and soaked).
9) Season to taste.
10) Drizzle with truffle oil and serve.
I know there are a lot of steps but they are easy and it is so good. Sometimes I add sun dried tomatoes or asparagus or substitute other types of mushrooms. ENJOY!

Preparation Time: 
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Tried it again last night. Finally got some truffle oil and white wine. TOTALLY makes a difference! We like truffle oil on toast, too. Kinda garlicy and mshroomy all at once. PERFECT! Definitely one of my favourite recipes EVER.

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My husband and I just got done eating this. It's superb! I used a splash of apple cider vinegar instead of wine for flavour and it turned out great. We also used regular rice and it turned out okay, because the shop down the road didn't ahve anyr isotto rice.
;)b

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I made this for dinner tonight, and I thought it was pretty good.  I can't afford truffle oil (nor do I know where to get it) so I omitted it.  Then end product seemed to be missing something (probably the truffle oil) so I added a couple of tablespoons of white wine vinegar to to give it some flavor which helped.  Next time I might add some chopped parsley on top when served.

One other thing--I had to use more liquid than the recipe called for probably more like 3-4 cups.  So just keep that in mind when you make it.  But I really liked the shitake mushrooms.  Thanks.

Parsley is great with this.  Another flavor booster is to add a heaping tbsp of soy margarine, it will add to the richness.  Also I like a lot of black pepper on mine!  I am glad that you tried it, you were the first person to review one my recipes! :)

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I made this for dinner tonight, and I thought it was pretty good.  I can't afford truffle oil (nor do I know where to get it) so I omitted it.  Then end product seemed to be missing something (probably the truffle oil) so I added a couple of tablespoons of white wine vinegar to to give it some flavor which helped.  Next time I might add some chopped parsley on top when served.

One other thing--I had to use more liquid than the recipe called for probably more like 3-4 cups.  So just keep that in mind when you make it.  But I really liked the shitake mushrooms.  Thanks.

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I forgot to add an optional step to the recipe.  Sometimes I add about a cup of white wine after step 6, let that reduce then start adding the broth.  This is totally optional, I just seem to always have some wine at my house.  Either way the risotto is totally tasty.

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