Tuscan Wild Mushroom Risotto
Author: Cooking Divine
Recipe type: Main Dish, Side Dish
Serves: 8 servings
- 2 Tablespoon Olive Oil
- 1 Onion (chopped finely)
- 2 Garlic Cloves (chopped)
- 1½ Pounds Mushrooms (Cremini works Great!)
- 1 Cup Arborio Rice
- 4 Cups Vegetable Broth (low sodium)
- 3 Cups Water
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- ¼ Cup Parmigiano-Reggiano (grated)
- 2 Tablespoons Fresh Parsley (Optional)
- Heat olive oil in a large saucepan.
- Boil water and vegetable broth in a pot, lower heat and keep warm.
- Add onion, garlic, mushrooms, salt and pepper and cook on medium low until mushrooms are soft (5 minutes).
- Add the rice and cook until the tips are translucent (1-2 minutes)
- Add ¾ cup of vegetable broth / water mixture and gently fold into risotto.
- Cook until broth/water have almost completely dissolved (about 5 minutes)
- Add another ¾ cup broth/water and repeat this process until the rice is soft but has a small crunch to the bite (approximately 20-30 mins).
- There will be broth/water left over - you can use this to add to risotto if it sits out too long and drys.
- After risotto is cooked, add cheese and leave a little to sprinkle on top afterwards.
- OPTIONAL: add chopped parsley for garnishing.
- Serve risotto immediately.
Make sure you use Arborio Rice, it is a short grain rice from Italy
Recipe by Cooking Divine at https://www.cookingdivine.com/recipes/tuscan-wild-mushroom-risotto/
3.2.2925