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Mushroom Risotto Recipe

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This recipe for Mushroom Risotto is from Joan & Donna's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
400 g or 14¼ oz of rice
300 g or 10¾ oz button mushrooms
½ med. onion
60 g or 2¼ oz butter
2 cloves garlic (chopped)
¼ cup fresh parsley (chopped)
1 to 1½ litres of vegetable stock
½ cup white wine
1 sachet or 50 g of saffron
½ cup Parmesan cheese (or so)
extra virgin olive oil
salt to taste
Directions:
Directions:
Fry chopped onions in butter and olive oil, add rice, add some wine and start cooking by adding the stock and flavouring with the saffron (about six additions) stirring frequently. Slice mushrooms and fry in oil with garlic to caramelize, then add a few teaspoons wine and a little stock and cook for about 10 mins. Stir in parsley and add to rice and mix. Add Parmesan cheese ( al little more or less). You want a nice creamy consistency.
Personal Notes:
Personal Notes:
You have to stir almost constantly but it’s worth it.

 

 

 

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