Mushroom Risotto. This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait. It's the perfect complement for grilled meats and chicken dishes. This Mushroom Risotto from Delish.com is worth every bit of stirring.

Find more recipe inspiration at BBC Good Food. For this mushroom risotto, mushrooms are sautéed first, then cooked in brandy (or vermouth). Arborio (or any other kind of risotto rice) is cooked slowly with stock and when done, you stir in some. You can cook Mushroom Risotto using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mushroom Risotto

You need 2 Tbs of unsalted butter.
You need 1/2 lb of mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced.
You need 1 package of dried porchini mushrooms.
You need 1 cup of hot water.
You need 2/3 cup of dry white wine.
It's 4-5 cups of vegetable stock.
You need 1/2 of small onion and 1 large clove of garlic or 1 large shallot, finely chopped.
It's 1 1/2 cups of arborio rice.
Prepare 1/3 cup of Parmesan cheese.
It's to taste of Salt and pepper.
Prepare 2 Tbsp of fresh parsley, chopped.
Prepare 8 oz of mascarpone cheese, optional.

A creamy Mushroom Risotto with golden, garlic butter mushrooms. A magificent mushroom recipe worthy of serving at a fine dining restaurant! Learn how to make the BEST MUSHROOM RISOTTO! Mushroom risotto is one of the most delicious variations on the traditional risotto recipe.

Mushroom Risotto instructions

Bring stock to a simmer in a sauce pan. Add the dried mushrooms to to the cup of hot water and soak until softened and re-hydrated. Reserve the soaking liquid..
Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add fresh mushrooms, re-hydrated mushrooms, onion and garlic or shallot. Saute until softened, about 5 minutes. Add rice and stir to combine..
Add wine and bring to a boil and cook, stirring, until liquid is reduced by half. Add the mushroom liquid, 1/2 cup at a time, stirring enough to prevent the rice from sticking to the pan. Once the liquid is almost completely absorbed, add the vegetable stock, 1/2 cup at a time, stirring almost constantly to create a creamy sauce. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This will take 25-30 minutes. The rice should be just cooked and slightly chewy..
Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with a generous dollop on mascarpone and a sprinkle of chopped parsley..

The magic in this recipe comes from using mushroom stock. Vegan mushroom risotto in a creamy coconut sauce. This risotto is plant-based, gluten-free and contains healthy protein from chickpeas. A flavorful and easy to make recipe. A delicious Mushroom Risotto is easier than you might think!