This creamy mushroom risotto is sure to warm you up on a cold winter evening. Our delicious mushroom stock flavored with dried porcini mushrooms gives this dish a really rich & decadent flavor. We have also added some marinara sauce which adds a nice sweetness to the rice and also complements the nutty parmesan cheese. It's one of my absolute favorites as I am a mushroom lover.
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Ingredient List: Rice Flour Batter
1 medium onion (small dice)
1 large shallot (minced)
6 tbsp extra virgin olive oil/butter
3 cloves garlic (minced)
1/2 cup dry white wine
1 1/2 cups arborio rice
8 oz cremini mushrooms (medium dice)
1 oz dried porcini mushrooms
8 cups vegetable stock
1/2 cup marinara sauce or diced tomatoes from a can
1/2 cup parmesan cheese (finely grated)
4 sprigs fresh thyme (chopped)
2 tablespoons fresh chives (chopped)
Step by Step instructions:
Start by using a 10 inch heavy bottom saucepan with low sides on medium high heat. Add 2 tbsp of olive oil/butter and then add the cremini mushrooms, shallot, garlic and thyme and cook for 5-6 minutes until the mushrooms get a nice sear.
You can deglaze the pan with about 1/4 cup of white wine at this point. Remove from heat and transfer mushroom mixture to a bowl and set aside for later. Season with salt & pepper.
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Next, in a medium sauce pot bring 8 cups of vegetable stock to a simmer. Rinse off the dried porcini mushrooms to get any dirt or sand off and add them to the stock.
Reduce heat to low and cover.
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Using the same pan used for mushrooms, add 2 tbsp of olive oil/ butter. Set the temperature of the pan to medium heat.
Add the chopped onion and cook for 6 minutes until translucent. Add 1 tsp of salt to the onions. Make sure you season this dish as you add more ingredients. Once onions are translucent and developed you can add the rice.
Now it's time to add 1.5 cups of arborio rice to the pan. Also add 2 tbsp of butter/olive oil and toast the rice on medium heat for 3 minutes. Keep stirring with a wooden spoon so it toasts evenly.
Once the rice is toasted start adding you broth using a ladle. Add around 3/4 of a cup of broth at a time and make sure broth is at a simmer at this point.
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Leave the porcini mushrooms in the stock and don't include them in the risotto yet. We will strain those out later and add them in to the risotto towards the end.
Make sure you are stirring the rice often. The more you stir the rice, the creamier the risotto will be. Once the liquid is halfway reduced, add more of the stock. The rice should never be completely dry until all 8 cups of stock is finished.
Repeat the process of adding stock & stirring until all the stock is gone. When you've added about 75% of your stock, add the marinara sauce or diced tomatoes and continue the stirring process.
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Lastly before you add your last ladle of stock add the cremini mushrooms and porcini mushrooms and let them reheat.
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Once the rice is tender, taste for seasoning and adjust. The risotto should be a bit on the loose side at this point. Add 1/2 cup parmesan cheese and let it incorporate into the risotto. The cheese will thicken up the risotto beautifully.
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Our risotto is finally done at this point. It is rich, decadent and also has a beautiful sweetness from the marinara sauce. The parmesan cheese & porcini mushrooms add a nice nuttiness which complements the sweetness of the marinara sauce.
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Garnish with parmesan & cheese & enjoy this beautiful mushroom risotto with your loved ones.
Happy Cooking!
Check out this recipe on youtube!
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