Mushroom Risotto Recipe - Cooking Index
Mushroom Risotto Recipe - Cooking Index
Bland foods such as rice complement the nuances of mushroom flavors. This dish can be accented with many varieties of mushrooms. We recommend shaggy parasols, boletes, or chanterelles.
Type: Rice, Vegetables| 3 cups | 711ml | Chicken broth |
| 1 | Saffron | |
| 4 tablespoons | 60ml | Butter |
| 1 tablespoon | 15ml | Olive oil |
| 1/2 lb | 227g / 8oz | Mushrooms - sliced |
| 1 cup | 160g / 5.6oz | Arborio rice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Chopped fresh parsley |
| 1/2 cup | 73g / 2.6oz | Freshly-grated Parmesan cheese |
Place the chicken broth in a saucepan; add the saffron and bring the broth to a boil. Remove from the heat. In a saucepan, melt the butter with the olive oil and saute the mushrooms for 5 minutes. Add the rice; cook and stir until golden. Add the heated chicken broth 1 cup at a time, simmering and stirring occasionally until each cup is absorbed and the rice is creamy. Add salt and pepper. Sprinkle with parsley.
Serve immediately on a platter with the cheese sprinkled on top.
This recipe yields 4 side dish servings.
Source:
Wild About Mushrooms by Louise Freedman
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