Simple Way to Prepare Quick Mushroom Risotto

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Before you jump to Mushroom Risotto recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be A Chore.

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We hope you got benefit from reading it, now let's go back to mushroom risotto recipe. To cook mushroom risotto you only need 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Mushroom Risotto:

1. Provide 2 Tbs of unsalted butter.
2. You need 1/2 lb of mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced.
3. Prepare 1 package of dried porchini mushrooms.
4. You need 1 cup of hot water.
5. You need 2/3 cup of dry white wine.
6. Use 4-5 cups of vegetable stock.
7. Get 1/2 of small onion and 1 large clove of garlic or 1 large shallot, finely chopped.
8. You need 1 1/2 cups of arborio rice.
9. Get 1/3 cup of Parmesan cheese.
10. Get to taste of Salt and pepper.
11. Use 2 Tbsp of fresh parsley, chopped.
12. You need 8 oz of mascarpone cheese, optional.

Instructions to make Mushroom Risotto:

1. Bring stock to a simmer in a sauce pan. Add the dried mushrooms to to the cup of hot water and soak until softened and re-hydrated. Reserve the soaking liquid..
2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add fresh mushrooms, re-hydrated mushrooms, onion and garlic or shallot. Saute until softened, about 5 minutes. Add rice and stir to combine..
3. Add wine and bring to a boil and cook, stirring, until liquid is reduced by half. Add the mushroom liquid, 1/2 cup at a time, stirring enough to prevent the rice from sticking to the pan. Once the liquid is almost completely absorbed, add the vegetable stock, 1/2 cup at a time, stirring almost constantly to create a creamy sauce. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This will take 25-30 minutes. The rice should be just cooked and slightly chewy..
4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with a generous dollop on mascarpone and a sprinkle of chopped parsley..

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