Cookbook:Tuscan Mushroom Risotto

Tuscan Mushroom Risotto
CategoryRice recipes
Time1 hour

Cookbook | Ingredients | Recipes | Italian cuisine | Rice

Ingredients edit

Procedure edit

  1. Keep broth heated in a medium-size saucepan.
  2. On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice.
  3. Heat for about 2 minutes, stirring well.
  4. Add white wine and let simmer on low for 2 minutes.
  5. With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly.
  6. Add cheese of choice and salt and pepper to taste.
  7. Garnish with parsley and grated choice.

Notes, tips, and variations edit

  • May substitute vegetable broth for chicken broth.
  • Plump, medium grain rice that contains a lot of starch, like Arborio or Carnaroli, are traditionally best. Other rices that work well are Roma, Nano, Maratelli, and Vialone.