Wild Mushroom Risotto

mushroom risotto 2My family always loved Risotto.  How could anyone resist this rich, mami kerekenmouth-watering dish?  I make it many different ways by using either mushroom, asparagus or lobster.  However today I will share with you the mushroom version.

I personally like to buy mixed wild mushroom packages that you can find in the grocery store.  But you may use any kind you wish.

I personally like to buy mixed wild mushroom packages that you can find in the grocery store.  But you may use any kind you wish.

INGREDIENTSwine for ground black pepper

  • 1 bay leaf
  • 1/2 onion, peeled, finely chopped
  • 1 tbsp. unsalted butter
  • 1/2 cup of arborio rice (sticky rice)
  • 1/4 cup of dry white wine
  • 1 liter chicken soup stockgarlic parsley
  • 1 cup of mixed mushrooms (I like to buy a box of wild mushroom)
  • 1 clove of garlic, peeled, minced
  • 1 shallot, peeled, chopped
  • 1/4 cup of chopped parsley leaf
  • 1 cup of freshly shredded Parmesan cheese
  • Pinch of salt
  • Pinch of ground white pepper

STEP ONEgomba hatter nelkul

Bring stock and bay leaf to a gentle boil, turn down heat to a gentle simmer. It will need to stay warm throughout the risotto cooking process.

STEP TWO

parmesan sajtPlace ½ the oil and ½ the butter into a skillet and warm. Add onion and cook for about 2-3 minutes. Stir and add rice, cook by stirring for 5 minutes. Now add wine and simmer until 2/3 of the liquid is gone. Now you are ready for the stock.

STEP THREE

Add 1 large ladle of stock while you keep stirring the rice. Cook down liquid while always stirring. When gone add another ladle of stock, keep stirring until evaporated. Then add another ladle of stock and so on until rice is soft. About 30 minutes.

STEP FOUR

While your rice is cooking place rest of the oil and butter into another skillet and add mushroom. Cook for about 10 minutes or until golden. Add shallot and garlic. Saute for another 5-10 minutes and turn heat off.

STEP FIVE

Add cheese to the cooked risotto, mix in well, then add the chopped parsley and the mushroom. Serve by shaving Parmesan on top.

FOR MORE FREE RECIPES AND TO PURCHASE COOKBOOKS VISIT ONE OF THE FOLLOWING SITES

OFFICIAL WEBSITE FACEBOOK TWITTER COOKING CHANNEL EBAY STORE

About Administrator

Canadian cookbook author and Life Magazine Spokesperson Helen M. Radics shares with you The Secret of Hungarian Cooking™© through the pages of her 8 internationally recognized cookbooks and now her latest blog. Enjoy your journey through Hungary’s history rich culinary world that will make you fall in love with the Flavours of Hungary™© one delicious recipe at a time.
This entry was posted in Comfort Foods, Risotto and tagged , , , , , , . Bookmark the permalink.

Leave a Reply