Mushroom Risotto
Prep Time: 20 mins | Cooking Time: 25 - 30 mins
Ingredients
| Fresh oyster mushrooms | 400 - 500 gms |
| Butter | 2 tbsp |
| White Wine | 150 ml |
| Vegetable / Chicken Stock | 1 litre |
| Risotto Rice | 220 gms |
| Extra-Virgin Olive Oil | 1 tsp |
| Onion | 1, finely chopped |
| Butter | 1 tbsp |
| Garlic | 2 cloves, minced |
| Bay Leaf | 1 |
| Thyme Sprigs | 4, leaves removed |
| Salt | As per your taste |
| Pepper | As per your taste |
| Parmesan | Freshly grated |
| Parsley | Freshly grated |
Method
Step-1: In a medium saucepan over medium heat, bring the broth to a simmer. Reduce heat to low.
Step-2: In a large pot, heat oil. Add onion and saute until they turn translucent. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden. Add salt and pepper to taste. Remove the mixture from the pot.
Step-3: Melt the remaining butter in the pot and add the risotto rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, for about 2 minutes. Add the wine and cook until the wine has mostly been absorbed.
Step-4: With a ladle, add about 1 cup of hot broth and stir till the rice has mostly absorbed it. Add the remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy.
Step-5: Add the mushroom mixture back into the rice.
Garnish with parmesan and parsley. Serve warm.