Mushroom Risotto

This is the best mushroom risotto recipe I've ever made and eaten. It may sound
a bit strange but you should definitely give it a shot, you won't regret it.

Servings: 2 people

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Course:

Cuisine:

Italian European

Keywords:

Rice Fancy Mushroom Risotto

Instructions

1 In a pan on high heat add a glug of olive oil. When hot add in the rice and
toast for a minute, making sure all the grains are coated in hot oil.
2 Add in the vermouth and stir the pan. The vermouth will evaporate quickly so as
soon as you add it and stir, add in the shallot and stir them in as well.
3 When the vermouth is almost gone, pour in 1 cup of the chicken stock and as much
of the mushrooms as will fit. Let the mushrooms soften in the liquid and shrink
a bit in size, then add more as more room is made.
4 When the liquid begins to get low, add in more using 1/4 – 1/2 cup increments.
Constantly stir the rice in the pan, being careful not to break up the
mushrooms.
5 Once you add in your last 1/4 cup of stock turn off the heat and drop in the
butter and grated cheese. Carefully stir the pan until the butter and cheese are
fully incorporated into the dish. Taste for seasonings and add more salt and
black pepper if you desire.
6 Plate and serve. You can garnish with fresh herbs, more grated cheese, or in my
case a bit of cured egg yolk.

Mushroom Risotto

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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