Shiitake And Baby Bella Mushroom Risotto
Sep 20, 2017 | resources.
Recipe Summary Shiitake And Baby Bella Mushroom Risotto
This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.Ingredients | Baby Corn Mushroom Masala Sanjeev Kapoor1 tablespoon olive oil½ shallot, minced4 ounces shiitake mushrooms, stems removed, caps sliced3 ounces cremini mushrooms (baby bellas), sliced2 tablespoons butter1 ¾ cups Arborio rice1 ¼ cups dry white wine3 sprigs fresh thyme, chopped1 pinch celery saltsalt and pepper to taste1 quart hot vegetable stock2 tablespoons butter½ cup freshly grated Parmesan cheese¼ cup chopped flat-leaf parsleyDirectionsHeat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.Stir in butter, Parmesan cheese, and chopped parsley before serving.Info | Baby Corn Mushroom Masala Sanjeev Kapoorprep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Shiitake And Baby Bella Mushroom RisottoMain Dish Recipes, Rice, Risotto Recipes,
