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WE RECOMMEND:

Risotto

A creamy homemade risotto infused with mushrooms and thyme is sure to impress your guests.

Some people may think that great-tasting risotto can’t be made at home. With a little patience and a few great ingredients, it can!

Mushroom Risotto

To start, gather all your ingredients.

Mushroom Risotto

Clean the mushrooms by wiping them with a dry paper towel; do not wash them. Remove the stems and roughly chop. Set aside. Next, slice the mushroom caps 1/4-inch thick. (If they are large, cut into bite-sized pieces.) Set aside.

Mushroom Risotto

Add the chopped mushroom stems, thyme, bay leaf and soy sauce to chicken stock. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. The soy sauce adds a whole level of flavor you would not get if you just used salt.

Mushroom Risotto

Melt butter in a deep, heavy saucepan over medium-high heat. Add mushrooms and onions; sauté for 5 minutes. Add the rice and stir to combine. Cook for about 1 minute. (This toasts the rice to give it a nutty flavor.)

Mushroom Risotto

Stir in the wine. Then slowly add the stock, stirring throughout the entire process. When done, the rice should be just cooked and a bit chewy.

Mushroom Risotto

Stir in cream cheese and Parmesan. Season to taste with salt and pepper.

Mushroom Risotto

To really impress and create the most wonderful smell throughout your home, fry up a few sage leaves for the top of the risotto. It’s so easy!

Mushroom Risotto

Serve the risotto in a shallow bowl topped with a sage leaves and Parmesan shavings.

Enjoy!


Creamy mushroom risotto to impress your guests.


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