Wild Mushroom Risotto Recipe at MyDish

Wild Mushroom Risotto

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Method

  • Heat the olive oil in a large saucepan over medium-high heat. Sauté the onion until
  • translucent. Add garlic, mushrooms and rosemary. Stir to mix well.
  • Add the rice and stir to mix. Sauté briefly (a minute or two) until the rice shiny and
  • appears translucent. Add the wine (or 1/3 cup/75 ml stock) and stir until completely
  • absorbed.
  • Add the stock gradually in half-cup (125 ml) increments. Stir regularly until the broth
  • is nearly absorbed (you can hear a faint sizzling noise) before adding more. When
  • done the rice should be tender with just a hint of firmness in the center. If broth runs
  • out and the rice is still not done, add additional water or vegetable stock in half-cup
  • (125 ml) measures until the rice is done.
  • Add parsley, butter (or margarine) and parmesan (if desired) and stir to mix. Season
  • with salt and pepper to taste and serve immediately with watercress or spinach.
    •

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    Ingredients

    • 1 tbsp olive oil
    • 1 medium diced Onion
    • 1 clove Garlic Finley diced
    • 500g portobello mushrooms (Shiitake or
    • 1 spring finely chopped Rosemary
    • 275g risotto rice
    • 75ml dry white wine or stock
    • 1 tbsp finely chopped parsley
    • 75ml grated Parmesan cheese
    • 100g butter or vegan margarine
    • To taste sea salt and course ground black pepper

    By Views 1500  Added Sun Oct 26 2008


    A healthy, vegetarian dish!

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