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Risotto with Mushrooms


The most creamy and rich dish, with butter and grated parmesan cheese all over, risotto is one of those few Italian dishes that people are aware of other than pasta. This recipe for a classic mushroom risotto is the ticket to the perfect dinner meal for your next occasion.


 

What is Risotto with Mushrooms?

The word risotto, which comes from the Italian word “riso”, which means rice, refers to a dish of rice cooked in both until it becomes creamy. The ingredients for the broth can include chicken, fish, or vegetables. Butter, onion, Parmigiano-Reggiano, white wine in a risotto are common ingredients. In Italy, it is one of the most popular methods for preparing rice. Saffron has a distinctive yellow colour and was originally used for flavour.

 


How to make Risotto with Mushroom

  1. Place the dried mushrooms into a heatproof jug and pour over 500ml boiling water. Leave to soak for 15 minutes.
  2. Meanwhile make the stock in your Circulon small saucepan or saucepan and keep hot over a low heat on the hob.
  3. Using your Slotted Spoon, remove the dried mushrooms from the soaking liquid and chop roughly.

4.Pour most of the soaking liquid into the pan with the hot stock.

  1. Heat the oil in your Circulon Large Saucepan and fry the onions and celery gently for 5 minutes, stirring with your Solid Spoon.
  2. Add the chestnut mushrooms and fry for a further 5 minutes then add the garlic and fry for a further minute.
  3. Tip the rice into the pan and stir well to coat all the grains in oil. Cook for a minute. Add the wine and bubble until half is evaporated then stir in the chopped soaked mushrooms.
  4. Add two ladles of hot stock and stir over medium heat until almost all the stock is absorbed then add another two ladles full and repeat, stirring frequently. Repeat until most of the stock is used.
  5. Check the rice – it should still be fairly firm but not white in the middle. If necessary add an extra splash of boiling water. It will take about 18 minutes to cook the rice
  6. When the rice is cooked, there should still be a little moisture in the pan. Add the butter and parmesan and stir vigorously until the butter has melted. This helps to make the risotto creamy.
  7. Season with plenty of black pepper, stir in the parsley and serve with extra parmesan if desired and a rocket salad on the side.

 

Other More Delicious Recipe:

 

1. Steamed Ginger Soy Fish

2. Grilled Tandoori Chicken

3. Butter Chicken

 

 

Expert Tips

  1. While pouring the mushroom water back in, discard the last bit as it will be a little gritty.
  2. The onions and celery need to be chopped really finely so they taste good with the rice.
  3. All the stock is not added together so that the risotto cooks evenly and does not overcook.

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