Mushroom Risotto
Elevate your dining experience with our Mushroom Risotto recipe! This dish combines earthy cremini mushrooms with toasted Arborio rice and a homemade mushroom stock.
Serves 4
- white wine - 2/3 cup
- arborio rice - 1 ¼ cups
- mushroom stock - 5 cups
- kosher salt - season to taste
- pepper - season to taste
- canola oil - 2 tablespoons
- cooking onion - 1 medium
- butter - 1 tablespoon
- cremini mushrooms - 2 cups
- filtered or spring water - 6 1/5 cups
- dehydrated mix of mushrooms - 1 cup
- bay leaf - 1
- fresh thyme - one bundle
- mushroom stems from cremini mushrooms
- Step 1
Combine all ingredients in a stock pot.
- Step 2
Bring to a boil and let simmer for 1 hour.
- Step 3
Reduce down to 4 ½ cups of broth.
- Step 1
Wash and chop cremini mushrooms.
- Step 2
In a pan, sauté mushrooms and season with salt and pepper to taste.
- Step 3
Cook until brown on the edges and tender.
- Step 4
Remove from pan and set aside in a covered bowl.
- Step 5
In the same pan used for the mushrooms add canola oil the Arborio rice and lightly toast it.
- Step 6
While stirring the rice slowly add the mushroom stock a few cups at a time, just enough to cover the rice.
- Step 7
Let it simmer and do not boil. Stir constantly.
- Step 8
Cook on med-low until rice is tender.
- Step 9
Incorporate sautéed mushrooms and a tablespoon of butter and season to taste.
- Step 10
Garnish with diced chives and shaved Grana Padano.
