Mushroom Risotto Recipe

Preparation Time
Difficulty Easy
Occasion General
Recipe Type Vegetarian
Cuisine American Cuisine

This mushroom risotto recipe is one of the most delicious variations on the basic risotto recipe.Making mushroom risotto involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed. This technique, called the risotto method, releases the rice's starches, making a creamy, velvety dish.The real magic in this mushroom risotto recipe comes from using mushroom stock, but vegetable stock can be substituted.

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Olive Oil 1 tablespoon 228.87 25.92
Onion 3 nos 84 0.21
Garlic 11 clove 49.17 0.22
Parsley 1 teaspoon 0.86 0.02
Celery 1 teaspoon 0.72 0
Salt 1 as required 0
Mushroom 1.5 cup 30.24 0.44
Milk 1 cup 101.99 1.98 0.98
Heavy Cream 0.5 cup 208.13 20.63 0.63
Rice 1 cup 730 1.32
Mixed vegetables, cauliflower, carrots, peas 5 cup 1324.1
Butter 1 teaspoon 79.44 8.99 0.23
Grated Parmesan Cheese 1 cup 1130 13.56
3967.52 73.29 1.84

Preparation Method

  1. 1 Heat Olive Oil in a large skillet over medium-high heat.
  2. 2 Saute the Onion and Garlic in the Olive Oil unTil Onion is tender and Garlic is lightly browned.
  3. 3 Remove Garlic, and stir in the Parsley, Celery, Salt, and Pepper.
  4. 4 Cook unTil Celery is tender, then add the Mushrooms.
  5. 5 Reduce heat to low, and continue cooking unTil the Mushrooms are soft.
  6. 6 Pour the Milk and Cream into the skillet, and stir in the Rice.
  7. 7 Heat to a simmer.
  8. 8 Stir the vegetable stock into the Rice one cup at a time, unTil it is absorbed.
  9. 9 When the Rice has finished cooking, stir in the Butter and Parmesan Cheese, and remove from heat.
  10. 10 Serve hot.

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