This mushroom risotto recipe is fool-proof. Keeping the broth heated as you add it is the key to 20 minute risotto. Substantial as a vegetarian main dish or easily modified for vegan fare. Mushroom Risotto | Mushroom Recipes Sauteed | Mushroom | Mushrooms | Mushroom Recipes | Mushroom Soup
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 6 cups chicken or vegetable broth, divided 1 to 2 pounds mushrooms of your choice, I used cremini or baby bellas 2-3 shallots, roughly diced 1 1/2 cup Arborio rice 1/2 cup dry white wine or apple juice And many more.
Instructions:
Step 1. In a saucepan, warm the broth over medium heat.
Step 02, Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.
After that, Reduce heat to medium and add 1 tablespoon olive oil.
Complete Ingredients and Instructions: https://gooddinnermom.com/perfect-mushroom-risotto-with-risotto-tutoria/
