How to Cook Tasty Mushroom Risotto

Mushroom Risotto.

You can have Mushroom Risotto using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mushroom Risotto

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

Mushroom Risotto instructions

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..