Mushroom Risotto with Parmesan
Risotto • Italian
Description
Mushroom Risotto with Parmesan
Ingredients
- Water 5 qt
- Green peppercorns 1 teaspoon
- Dried Chinese mushrooms 0 oz
- Butter 8 tablespoons
- Fresh Mushrooms 10 oz
- Onion 1 head
- Coarse Salt to taste
- Ground Black Pepper to taste
- Arborio rice 2 cups
- Dry White Wine 1 cup
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
In a pot, combine water, dried mushrooms, and black peppercorns. Bring to a boil, reduce the heat, and simmer for 1 hour. Strain the broth — you should have about 7–8 cups. Return it to the pot and keep warm over low heat.
Step 2
Meanwhile, melt 3 tablespoons of butter in a large saucepan over medium heat. Add thinly sliced fresh mushrooms and sauté for 3 minutes. Transfer to a plate.
Step 3
In the saucepan, melt another 3 tablespoons of butter. Add finely chopped onion and sauté until soft, about 5 minutes. Season with salt, add the rice, and stir for 1–2 minutes. Then pour in the wine and let it evaporate for 3–4 minutes.
Step 4
Pour a ladle of hot broth into the saucepan and let it evaporate, stirring with a wooden spoon. Continue adding broth, allowing it to evaporate, until the rice is cooked, about 30 minutes.
Step 5
Remove from heat, season with salt and pepper. Add the remaining 2 tablespoons of butter and Parmesan.
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