Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, mushroom risotto. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Mushroom Risotto is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Mushroom Risotto is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have mushroom risotto using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom Risotto:

1. Prepare 2 Tbs unsalted butter
2. Get 1/2 lb mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced
3. Prepare 1 package dried porchini mushrooms
4. Make ready 1 cup hot water
5. Prepare 2/3 cup dry white wine
6. Prepare 4-5 cups vegetable stock
7. Get 1/2 small onion and 1 large clove of garlic or 1 large shallot, finely chopped
8. Prepare 1 1/2 cups arborio rice
9. Get 1/3 cup Parmesan cheese
10. Take to taste Salt and pepper
11. Take 2 Tbsp fresh parsley, chopped
12. Get 8 oz mascarpone cheese, optional

The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really. This is yummy in the winter, and is good with a slosh of white wine, but don't use red as this can turn it a funny colour. Also, a lot of recipes will tell you to put porcini mushrooms in, or some sort of dried mushroom.

Steps to make Mushroom Risotto:

1. Bring stock to a simmer in a sauce pan. Add the dried mushrooms to to the cup of hot water and soak until softened and re-hydrated. Reserve the soaking liquid.
2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add fresh mushrooms, re-hydrated mushrooms, onion and garlic or shallot. Saute until softened, about 5 minutes. Add rice and stir to combine.
3. Add wine and bring to a boil and cook, stirring, until liquid is reduced by half. Add the mushroom liquid, 1/2 cup at a time, stirring enough to prevent the rice from sticking to the pan. Once the liquid is almost completely absorbed, add the vegetable stock, 1/2 cup at a time, stirring almost constantly to create a creamy sauce. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This will take 25-30 minutes. The rice should be just cooked and slightly chewy.
4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with a generous dollop on mascarpone and a sprinkle of chopped parsley.

This is yummy in the winter, and is good with a slosh of white wine, but don't use red as this can turn it a funny colour. Also, a lot of recipes will tell you to put porcini mushrooms in, or some sort of dried mushroom. Tuck into a plate of nutty risotto filled with earthy button mushrooms, fresh parsley and sharp Parmesan cheese. It's simple to make and perfect as a midweek meal. This winning main using key basics ingredients.

So that is going to wrap it up with this exceptional food mushroom risotto recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!