Restaurant-Style Mushroom Risotto

For some reason making risotto at home never taste quite as good as the stuff
you get in restuarants. Well, no more. This recipe is for restaurant-style
mushroom risotto. Enjoy!

Servings: 2 servings

Author: Chef's Notes

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

Vegetarian Risotto mushrooms Italian Food

Instructions

1 Take the mushroom stems and put them in a pot with the water and sage. Bring to
a boil then turn the heat down and simmer for 20 minutes.
2 Heat a medium frying pan over medium-high heat and add in one tablespoon each
olive oil and butter. Once the butter starts to foam add in the quartered
mushrooms along with a big pinch of salt and pepper. Cook the mushrooms until
they are golden brown then take off the heat and set aside.
3 Put the pan you cooked the mushrooms in, back on medium heat and add in another
tablespoon of butter and olive oil. Add the onions and cook for 1 mintue then
add in the garlic and cook for another minute.
4 Pour the rice into the frying pan and cook, stirring for 1 to 2 minutes or until
the rice is translucent and pearly.
5 Add the wine into the pan and cook until it has been fully absorbed by the rice.
6 Now, add 1 to 2 ladles full of the mushroom stock to the pan and stir slowly
unitl it has all been absorbed by the rice. Continue this process of adding
liquid and stirring for about 20 minutes or until the rice is tender. Don't add
more liquid until the first amount has been absorbed.
7 Add the mushrooms, thyme, parmesan cheese, and the final tablespoon of butter to
the risotto then season to taste with satl and pepper.
8 Garnish the risotto with a drizzle of olive oil, shaved parmesan cheese, and
some fresh herbs.

Restaurant-Style Mushroom Risotto

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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