How To make Risotto with Toasted Mushrooms

How to Make CREAMY MUSHROOM RISOTTO Like an Italian

My mushroom risotto recipe is a no-fail way to master the creamiest risotto you will ever taste – minus the cream of course! Using wild porcini mushrooms, fresh parsley and a sprinkle of parmigiano cheese you barley need any ingredients to recreate this Northern Italian dish in your own kitchen…and wait until you taste it! Trust me, it’s not hard and once you realise that you’ll never order it out again! Try it with your own favourite ingredients and let me know what you choose…

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INGREDIENTS:
½ brown onion (chopped into small pieces)
Fresh parsley chopped
Extra virgin olive oil
400g/14oz porcini mushrooms cut into chunky pieces (or your choice of veg/protein)
300g/10.5oz carnaroli rice
½ glass white wine
50g/1.7oz butter
50g/1.7oz parmigiano regianno cheese (grated)
1L - 4cups vegetable stock
Salt

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to The Creamy Mushroom Risotto
1:35 Ingredients for Mushroom Risotto
2:13 What rice to use for Risotto
3:50 How to sautee the mushrooms
4:50 How to Cook Risotto
2:16 How to Make the risotto creamy
14:47 The creamiest risotto I have ever made
15:00 Time to Eat the Sfinci, E ora si Mangia

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Mushroom Risotto

Mushroom Risotto is a magnificent way to turn ordinary mushrooms into an incredible dish that would be at home in a fine dining restaurant!! The trick that really elevates this risotto recipe is to stir some of the buttery, garlic mushrooms INTO the risotto and reserve some to pile on TOP.

This is a fully loaded mushroom recipe - there's an enormous mound of mushrooms in this!



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Creamy PRAWN Risotto


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Easy Chicken and Mushroom Risotto

How to make a flavour-packed mushroom risotto - BBC Good Food

Try this flavour-packed mushroom risotto recipe! This recipe is perfect as it is, but tastes great if you fry chicken with the onions, or add roasted pumpkin near the end of cooking.

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How To Make Perfect, Creamy Mushroom Risotto

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Today I show you my secret weapon for making any risotto impossibly creamy.

Recipes:
Mushroom Risotto

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Secrets of how to make best creamiest Risotto with roasted mushrooms & spinach easiest recipe

Hello Beautiful. I’m sharing my secret to making the creamiest risotto dish. With roasted mushrooms and spinach added for rich flavoring. 1) Choose a start short grain rice - I use Arborio short grain. It’s very starchy and lends itself to an abundance of creaminess. 2 ) use warm stock- I love to use chicken but you can use vegetable. The warm stock will prevent the grains from getting too soft - al dente texture is best. 3) frequent stirring, this helps to release maximum starch from the grains that’s incorporated into the sauce. 4) Generous amount of freshly grated cheese I use Parmesan but parmigiano reggiano works. Stir cheese rigorously off the heat to prevent clumps. You can add any vegetable flavorings you love. I find that mushrooms and spinach combine is so delicious. Top with fish, shrimps or scallops or even lobster. I hope you enjoy. With Recipe ingredients list below. Subscribe to my channel @julietkitchenbychefyasminj3044 for more deliciousness. #risottorecipe #risotto #recipe. Https://JulietKitchen.com

Creamy Risotto Mushrooms Spinach
2 tbsps extra virgin olive oil
2 tbsps shallot. Minced
1 clove garlic. Grated
1 cup Arborio
1/2 cup white wine
4 1/2 cups chicken stock. Warmed
Salt and freshly ground white pepper to taste
1 tsp fresh tarragon. Minced
1 to 1 1/4 cups freshly grated Parmesan or parmigiano reggiano

For the roasted mushrooms
12 ounces cremini or baby Bella mushrooms. Sliced
1 - 2 tbsps extra virgin olive oil
Pinch of kosher salt and freshly ground black pepper

For the Spinach
10 ounces baby organic spinach
1 Tbsps extra virgin olive oil
Salt and freshly ground black pepper to taste

Optional| pan Seared salmon
2 salmon portions about 10 ounces each
2 tbsps avocado oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 cloves garlic. Peeled and smashed
3 small sprigs fresh rosemary
1/2 tsp smoked paprika

Method
1. Season mushrooms with oil salt and pepper
2. Place on parchment lined
3. Roast in 425F preheated oven 15 minutes
4. Sauté spinach in oil. Season with salt and pepper to taste
Make the risotto
1. Warm the chicken stock
2. Sauté the shallots in oil 2 minutes. Add garlic cook 30 seconds
3. Add Arborio. Stir. Cook 2 minutes
4. Season with salt and pepper to taste
5. Add the white wine. Cook until almost dry
6. Add the warm chicken stock, one cup at a time. Cooking until almost absorbed before adding more.
7. Keep adding warm stock and cooking until risotto becomes nice and creamy but Al dente.
8. Add in tarragon and butter. Stir until butter is melted
9. Add in roasted mushrooms and sautéed spinach. Stir.
10. Add in grated cheese. Stir until melted
Serve and enjoy with your choice of protein if preferred.

Mushroom Risotto

This mushroom risotto was easy to make and is absolutely delicious! This is perfect for a nice dinner!

1 Cup of Arborio Rice
4 Cups of Chicken Stalk
1/2 Pound of Baby Bella Mushrooms
1 Dried Porcini Mushroom
1 Shallot
2 Cloves of Garlic
3 Tbsp Olive Oil
1/4 Cup Parmesano Reggiano
2 Tbsp. Butter
Salt and Pepper (To Taste)


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