Mushroom Risotto
If you are still trying to detox from too much meat over the holidays, this creamy mushroom risotto is the perfect solution.
If you are still trying to detox from too much meat over the holidays, this creamy mushroom risotto is the perfect solution.
Info
Prep Time:
10mCook Time:
20mDifficulty Level:
Ingredients
- 1 ½ cups rice (arborio, carnaroli, or vialone nano)
- 6-7 cups chicken stock (hot)
- 4 tbsp olive oil
- 1 slice bacon (finely chopped, optional)
- 500g mushrooms
- 1 garlic clove
- 1 onion (finely chopped)
- ½ leek (finely chopped, optional)
- ¼ cup dry white wine
- 2-3 tbsp cognac
- Salt
- 2 tbsp butter
- 2 tbsp chopped chives (optional)
- 4 tbsp grated Parmesan cheese
- Parmesan shavings
- Freshly ground pepper
Directions
Prepare the mushrooms:
Clean the mushrooms with a damp cloth. Remove stems and skin if necessary. Slice the mushrooms.
Prepare the stock:
Keep the stock warm in a pot over low heat.
Cook the mushrooms:
Heat 2 tablespoons of olive oil in a deep, non-stick pan. Sauté the mushrooms with the garlic over high heat for 3-4 minutes. Remove and set aside in a bowl.
Sauté the base:
In the same pan, add the remaining olive oil, onion, bacon, and leek (if using). Sauté for 2 minutes, then add the rice. Stir and sauté for another 2 minutes until the rice is well coated and translucent.
Deglaze:
Add the white wine and cognac. Let the alcohol evaporate completely.
Cook the risotto:
Add one ladle of hot stock to the rice. Stir and allow it to be fully absorbed before adding the next ladle.
Continue adding stock ½ cup at a time, stirring frequently. Wait for each addition to be absorbed before adding more
This process takes about 20-25 minutes, resulting in creamy risotto with a slightly firm, al dente texture.
Finish the dish:
Season with salt and pepper. Add the cooked mushrooms (with their juices), butter, and grated Parmesan. Mix well until creamy. Garnish with chives and Parmesan shavings.
Recipe Tips
- The risotto will continue to cook for 2-3 minutes after being removed from the heat due to residual heat in the pan. Avoid overcooking.
- Serve on warm plates for the best experience. Tap the plate gently from below to spread the risotto evenly and stop the cooking process. Top with plenty of freshly ground pepper!
- For a vegan option, substitute vegetable stock for chicken stock, and vegan cheese and butter.
