Hello readers! Valentines day is coming up, so what are you planning to prepare to make your valentine happy? I hope you all agree that ‘Food is the best way to win one’s heart, don’t you? Well, I’ve put on my thinking cap to come up with a few easy and classic recipes to prepare for this Valentines Day. Do try them out and let me know how you like them!
Risotto is an Italian rice dish, cooked in a broth (veg or non-veg) to a creamy consistency along with wine and vegetables or meat of your choice. Today I’m sharing the recipe of Mushroom risotto, which is prepared with butter sautéed mushrooms, vegetable broth, white wine (optional), arborio rice and grated parmesan cheese. This is a very simple and easy recipe; the only thing one should keep in mind is that it is a slow process, and in order to have your rice cooked to perfection, one must cook in medium to low heat. For risotto, arborio rice is typically preferred as it is a bit chalky and sticky that adds flavor to this dish, when compared to the other varieties of rice.
I shared the recipe of Easy Cheesy Risotto previously in my blog; click here to see the recipe!
Other Italian dishes on my blog are Tricolor Penne Pasta, Cheese & Spinach Ravioli in Basil Pesto
Check out the recipes of other appetizers, salads, main courses, chutneys & pickles , quick meals and desserts on my blog!
Mushroom Risotto Recipe:
Heat butter in a pan over medium heat.
When the butter has melted, add the sliced mushrooms. I used white button mushrooms and shittake mushrooms for my risotto. Wash them under tap water and slice them. Stir in the mushrooms for about 3-5 few minutes until they are soft and their raw flavor vanishes. Remove the mushrooms from the pan and set aside.
Heat olive oil in a pan, and add chopped or crushed garlic (optional). I’m quite fond of the little bits of crushed garlic in my dishes, so I chopped the garlic up instead of just using garlic paste. Sauté them for 1-2 minutes.
Add chopped onions and stir them for a few more minutes until they turn translucent.
Add in the vegetable broth. I used the powdered vegetable broth with seasoning that is readily available in the stores, so I added water to that as per requirement.
Add about 3-4 cups of water to the powdered vegetable broth. Let it come to a boil. Separate half of the boiled broth to add later on and leave the remaining in the saucepan.
You can also add half a cup of white wine for the authentic taste of Risotto, but if you’re making it for children, you can totally skip it as it is only optional.
Add the arborio rice to the pan and let it cook over low heat.
Keep on stirring and checking on the rice in between. Add the stock/broth a little at a time as needed to cook the rice. Don’t pour in the all the stock at once.
Once the rice is cooked to perfection, that is al-dente (as it is suggested for the Italian dishes), proceed further to add the rest of the ingredients.
Add in the grated parmesan cheese and mix it well.
Now add in the butter sautéed mushrooms and combine well. Check the seasoning and add salt as required.
Cook for another 2-3 minutes and turn the heat off. Garnish it with some basil leaves. I used dried powdered basil for my dish.
Transfer onto a plate and serve while hot!
Since I made it on a very special day for my husband, I served him the risotto with some white wine and needless to say, he absolutely enjoyed his special meal. I’m beyond glad he liked it! It was a perfect snowy day and what else could make it better? Aww, love is in the air! Happy Valentines day folks!
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| Prep Time | 10 minutes |
| Cook Time | 30-45 minutes |
| Servings |
servings
|
- 2 tbsps of butter
- 250 gms or 1/2 a pound of sliced white buttton mushrooms
- 250 gms or 1/2 a pound of sliced shittake mushrooms
- 2 tbsp of olive oil
- 6-8 cloves of finely chopped garlic
- 1 large onion finely chopped
- 3-4 tbsp of powdered vegetable broth with seasoning or 4 cups of fresh vegetable broth
- 1/2 a cup of white wine
- 1 cup of arborio rice
- salt to taste
- 1/2 a tsp of freshly ground black pepper
- fresh basil leaves to garnish
- 1/2 a cup of freshly grated parmesan cheese
Ingredients
|
|
- Heat butter in a pan over medium heat. When the butter has melted, add the sliced mushrooms.
- Stir in the mushrooms for about 3-5 few minutes until they are soft and their raw flavor vanishes. Remove the mushrooms from the pan and set aside.
- Heat olive oil in a pan, and add garlic.
- Add chopped onions and stir them for a few more minutes until they turn translucent.
- Add in the vegetable broth. Let it come to a boil. Separate half of the boiled broth to add later on and leave the remaining in the saucepan.
- You can also add half a cup of white wine for the authentic taste of Risotto, but if you’re making it for children, you can totally skip it as it is only optional.
- Add the arborio rice to the pan and let it cook over low heat.
- Keep on stirring and checking on the rice in between. Add the stock/broth a little at a time as needed to cook the rice. Don’t pour in the all the stock at once.
- Once the rice is cooked to perfection, that is al-dente (as it is suggested for the Italian dishes), proceed further to add the rest of the ingredients.
- Add in the grated parmesan cheese and mix it well.
- Now add in the butter sautéed mushrooms and combine well. Check the seasoning and add salt as required.
- Cook for another 2-3 minutes and turn the heat off. Garnish it with some freshly ground black pepper and basil or chime leaves.
- Transfer onto a plate and serve while hot!
