Mushroom Risotto Recipe

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/8 cups mushrooms dried assorted; water; 1 cup risotto rice; 1 onion chopped; 1 garlic clove minced; 1 shallot chopped; heavy cream 50 cl.; 3 tablespoons mascarpone; salt; pepper; Parmesan cheese grated

Servings: persons

3 1/8 cups mushrooms dried assorted
water
1 cup risotto rice
1 onion chopped
1 garlic clove minced
1 shallot chopped
heavy cream 50 cl.
3 tablespoons mascarpone
salt
pepper
Parmesan cheese grated

1
Blanch the mushrooms in 1/2 liter of salted water for 5 minutes. Drain them and keep their blanching liquid.
2
In a large saucepan, saute onion, garlic and finely chopped parsley in 2 tablespoons of fresh cream.
3
Add the rice, mushrooms, the rest of the cream, mascarpone and broth. Add the mushroom blanching liquid, ladle by ladle, letting it absorb between each addition and stirring constantly.
4
Season. Cover on medium heat until rice is cooked and the sauce is creamy (at least 45 minutes).
5
Add the grated parmesan cheese. Stir well.
6
Serve warm.

255

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/8 cups mushrooms dried assorted, water, 1 cup risotto rice, 1 onion chopped, and more.

Yes, Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Risotto

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