Rice > Risottos > Mushroom Risottos

Míša's Mushroom Risotto Recipe

Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste

Special equipment needed:
- Large saucepan
- Wooden spoon
- Ladle
- Grater

Step-by-step instructions:

1. In a large saucepan, heat the olive oil and butter over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the sliced mushrooms and cook until they are tender and browned.
4. Add the Arborio rice and stir until the rice is coated with the oil and butter.
5. Add one ladle of chicken or vegetable broth and stir until the liquid is absorbed.
6. Continue adding the broth one ladle at a time, stirring constantly, until the rice is cooked through and creamy.
7. Stir in the grated Parmesan cheese and season with salt and pepper to taste.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 44g
- Protein: 9g

Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth to make the recipe vegetarian.
- Other types of mushrooms, such as shiitake or portobello, can be used instead of sliced mushrooms.

Variations:
- Add cooked chicken or shrimp for a protein boost.
- Stir in some chopped fresh herbs, such as parsley or thyme, for added flavor.

Tips and tricks:
- Make sure to stir the risotto constantly to prevent it from sticking to the bottom of the pan.
- Use a good quality Parmesan cheese for the best flavor.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the risotto in a saucepan over medium heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the risotto in individual bowls or on a platter.
- Garnish with some extra grated Parmesan cheese and chopped fresh herbs.

Pairings:
- Serve with a side salad or some crusty bread.

Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts, make a great side dish for mushroom risotto.

Troubleshooting advice:
- If the risotto is too dry, add a little more broth or water to loosen it up.
- If the risotto is too wet, continue cooking and stirring until the liquid is absorbed.

Food safety advice:
- Make sure to cook the rice and mushrooms to a safe temperature of 165°F.

Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Italy.

Flavor profiles:
- Creamy, savory, and earthy.

Serving suggestions:
- Serve the risotto as a main dish or as a side dish with your favorite protein.

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Taste: Savory, Creamy, Earthy, Umami, Rich