RCI-RC.002.0039.001
Tuscan Mushroom Risotto
Tuscan Mushroom Risotto
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- ¼ cup
- garlic cloves2 unitchopped
- shallots2 tablespoonschopped
- ~½ cup dry porcini mushrooms1 unit
- white mushrooms1 cupdiced
- risotto rice (plump1½ cupsmedium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Nano, Maratelli, and Vialone.)
- ½ cup
- 5 cups
- ¼ cup
- choice of Parmesan1 cupRomano cheese, or Asiago cheese
- 1 unit
- parsley1 tablespoonchopped
Method
1
Keep broth heated in a medium-size saucepan
5 minutes
2
On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice.
4 minutes
3
Heat for about 2 minutes, stirring well.
2 minutes
4
Add white wine and let simmer on low for 2 minutes.
2 minutes
5
With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly.
25 minutes
6
Add cheese of choice and salt and pepper to taste.
2 minutes
7
Garnish with parsley and grated choice.
2 minutes