Mushroom Risotto

At this point, you already know I am crazy about risottos. They are so good and also a marvelous option for a special dinner, receiving friends or even when you want to have something warm and comfort!

Another great thing about risotto is that it is super versatile. You can make them in so many different ways and we had already done an Asparagus Risotto and another one with Shrimp and Brie – this last one is our absolute champion in accesses, and so many followers made it! Yey!

Today I found Portobello mushrooms and didn’t think twice. In fact, you can use any type of mushroom or even a mix of them. The most important is that you don’t miss the opportunity to try this amazing recipe!

Risoto de champiñones

Mushroom Risotto

Serves 2

2o oz. vegetable broth

1 tbsp olive oil

1 tbsp onion, chopped

1 cup Arborio rice

½ cup white wine

½ cup Parmesan cheese, grated

3-4 Portobello mushrooms, in cubes

1 tbsp butter

Black pepper, Parmesan cheese and olive oil, to serve

Put the stock in a medium pan, turn on the heat and bring to a boil. Low the heat and keep it boiling, as you will need hot stock during the whole cooking process.

In a small pan, put olive oil and onions, and sauté them until soft. Add the rice and mix carefully, until all rice grains are covered in oil. Pour the white wine, mix quickly, and let it evaporate a little. Now, begin adding the stock, just a little at a time, always stirring carefully (we don’t want to break the grains). Once the stock is absorbed, add more and keep repeating this operation for 15 minutes.

Add the mushrooms and keep adding stock and stirring until the rice is al dente (about 5 more minutes). Add the cheese, turn off the heat, put the butter on top and cover the pan. Let rest for a couple of minutes. Then, mix to incorporate the butter and serve immediately, with parmesan, pepper and a drizzle of olive oil.

Hope you enjoy it!

Lots of love,

Renata