Mushroom risotto recipe
Mushrooms have the gift of making every other food around them taste good, it is a must therefore to try this risotto recipe.
Mushrooms are one of nature's food wonders. They are the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
Mushroom Nutrition Info
The nutrients in mushrooms are different from those of other vegetables and provide the B group vitamins, especially riboflavin (B2), niacin (B3), folate, pantothenic acid and biotin, but have little vitamin A or C. It is now known that mushrooms contain Vitamin D, the sunshine vitamin that helps keep bones strong and fights disease.
- 3 cups mushrooms
- 10 cups chicken stock in hot water
- 1 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 1 cup arborio rice
- 1 cup shredded parmesan or romano cheese
Combine the mushrooms, stock, and sugar in a large bowl and allow to stand for 30 minutes. Pour the liquid into a pan through a fine strainer or through cheesecloth to remove any sand or grit, and bring it to a simmer.
Carefully wash the mushrooms, remove the tough stems, and cut them into thin strips. Set aside.Heat the olive oil in a heavy pan over medium heat. Add the rice and stir until each grain of rice is coated and shiny, about 2 minutes. Spoon 1/2 cup of the hot mushroom liquid into the rice and cook, stirring frequently, until it is almost absorbed. Add the mushrooms and mix well.
Continue to add the liquid, 1/2 cup at a time, stirring constantly between additions until it has all been added, about 20 minutes. Always wait until the previous 1/2 cup has been almost absorbed, but do not wait until the rice is dry before adding more liquid. There should always be a veil of liquid over the top of the rice and the final consistency should be slightly runny, like a soft-textured cooked cereal. Remove from the heat and stir the cheese into the risotto.
Serve immediately. Makes 4 servings.