Mushroom Risotto


by
Added to 2 cookbooks
This recipe has been viewed 2017 times
  

1. if you can't find leek you can use green onion instead.
2. always put stock little at a time, don't put all the stock at once because you might not need all.

Add your private note

Preparation Time: 
Cooking Time: 

Show me for servings


Ingredients


1 1/2 ltrs Vegetable Stock
2 cups white wine
2 tbsp olive oil
2 oz. butter
2 leeks, thinly sliced or green onions
1 kg sliced mushrooms (khumbh)
500 gms arborio rice
3/4 cup grated parmesan cheese plus parmesan shavings to serve
3 tbsp chopped parsley
balsamic vinegar
flat-leaf parsley to serve

Method

  1. Place the stock and wine in a lrge saucepan and keep at simmering point on the stove top.
  2. Heat the oil and butter in a large saucepan. add the mushrooms to the pan and cook for 5 minutes, or until tender. add the rice and stir for 1 minute, or until translucent.
  3. Add 1/2 cup hot stock, stirring constantly over medium heat until the liquid is absorbed. continue adding the stock, a little at a time, stirring constantly for 20-25 minutes, or until all the rice is tender and creamy.
  4. Stir in the parmesan and chopped parsley and heat for 1 minute, or until all the cheese has melted. serve drizzled with balsamic vinegar and topped with parmesan shavings.
Member Photo
This recipe was contributed by msurati on 25 Feb 2002


Know more about this member, Click Here
Mushroom Risotto has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Low Calorie Menu
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Subscribe now

Privacy Policy: We never give away your email