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Basic Mushroom Risotto
Here is my recipe for basic mushroom risotto if you don't have any wild mushrooms like chanterelles or black truffles as in my Risotto with Chanterelles, Hen of Woods Mushrooms, & Black Truffles from Oregon. Take a look at my suggestions for preparing risotto in my Cooking Primer.
Reluctant Gourmet’s Tips
Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
Check out my tips on how to sauté.
| Prep Time: 15 min | Cook Time: 30 min | Total Time: .75 hr | Servings: 8 |
Heat up the chicken stock in a separtate pan so you don't add cold stock to the risotto. Chop up the shallot, garlic, thyme and mushrooms and you are ready to start.
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Who Is The Reluctant Gourmet? I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me, click here.
