For some reason making risotto at home never taste quite as good as the stuff you get in restuarants. Well, no more. This recipe is for restaurant-style mushroom risotto. Enjoy!
Course Main Course
Cuisine Italian
Keyword Italian Food, Mushrooms, Risotto, Vegetarian
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2servings
Author Chef's Notes
Ingredients
1/2 lbMixed Mushrooms, quarteredsave the stems
4Sage leaves
2LWater
1/2 cup Onion, minced
2tbspGarlic, mincedsplit
3tbspButtersplit
2tbspOlive Oilsplit
1/2 cupParmesan, freshly grated
2tspThyme, fresh choppedor rosemary
1/2cupWhite Wine
Instructions
Take the mushroom stems and put them in a pot with the water and sage. Bring to a boil then turn the heat down and simmer for 20 minutes.
Heat a medium frying pan over medium-high heat and add in one tablespoon each olive oil and butter. Once the butter starts to foam add in the quartered mushrooms along with a big pinch of salt and pepper. Cook the mushrooms until they are golden brown then take off the heat and set aside.
Put the pan you cooked the mushrooms in, back on medium heat and add in another tablespoon of butter and olive oil. Add the onions and cook for 1 mintue then add in the garlic and cook for another minute.
Pour the rice into the frying pan and cook, stirring for 1 to 2 minutes or until the rice is translucent and pearly.
Add the wine into the pan and cook until it has been fully absorbed by the rice.
Now, add 1 to 2 ladles full of the mushroom stock to the pan and stir slowly unitl it has all been absorbed by the rice. Continue this process of adding liquid and stirring for about 20 minutes or until the rice is tender. Don't add more liquid until the first amount has been absorbed.
Add the mushrooms, thyme, parmesan cheese, and the final tablespoon of butter to the risotto then season to taste with satl and pepper.
Garnish the risotto with a drizzle of olive oil, shaved parmesan cheese, and some fresh herbs.