RECIPE
Risotto cu funghi

Risotto w/ mushrooms

Serves 6 people


Tips

I always recommend tasting as you go. Don’t be too stuck on the timing of everything. Everyone’s stoves and tools are different so timing can change.

Ingredients

  • 6 Cups miso broth

  • 3 Tablespoons Olive Oil, divided

  • 2lb mixed mushrooms 

  • ¼ Large onion or 2 Shallots

  • 3 Large cloves garlic

  • 1 ½ Cups Arborio rice

  • ½ Cup Dry white wine or rose

  • Salt & Pepper to taste

  • 4 Tablespoons butter

  • ⅓ Cup Grated Parmigiano 

Preparation

  1. In a Saucepan warm the broth. I took 6 cups of water and add the miso paste to it, just follow the directions on the label.

  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high. Add sliced mushrooms in and cook until soft. Remove mushrooms and their liquid and set aside.

  3. In the same skillet add 1 tablespoon of OO, stir in onion and garlic ( or shallots if using instead) cook about 1 min until no longer see through. Add Rice, stirring to coat in oil. Cook till it has taken a pale golden color. Add ½ Cup of broth at a time, stir constantly until rice absorbs liquid and then add the next ½ cup and follow the same step till you’ve added all the broth. Rice will be al dente. Timing depends but took me about ½ hr.

Remove from heat. Stir in mushrooms with their liquid, butter and cheese. Season with salt & pepper.

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