Mushroom risotto is a delicious vegetarian recipe that you can eat with most foods and cook for summer or winter dinners. In addition to being healthy, this dish is very healthy and is a great reheat for later meals. The basic ingredients depend on mushrooms and a few aromatic herbs, but you may use other vegetables like zucchinis, eggplant, grated carrots, peas, beans, etc.
– 400 gm of short grain rice “arborio rice is great”.
– large red onion, finely chopped.
– 600 of Swiss brown mushrooms “sliced into thin pieces”.
– 2 garlic cloves, peeled and minced.
– 2 celery stalks, finely diced.
– ¼ cup of flat leave parsley, chopped.
– ½ cup of dry white wine.
– ¼ cup of olive oil.
– 4 tbsp of fresh sage, chopped.
– 1 tsp of dried thyme.
– 4 cups of vegetable stock “around 2 liters”.
– 100 gm of grated parmesan cheese.
– Salt and 1 tsp of freshly ground pepper, Chinese cubeb and clove.
– Heat the olive oil and fry the chopped onion for 2 minutes, then add the minced garlic and fry all until they become tender and golden.
– Add the celery, mushroom slices and fresh herbs then keep cooking on medium heat until no liquid is left “around 4 to 5 minutes”.
– Add salt and seasoning at the end of frying then pour the white wine with ½ cup of stock and bring the mixture to boil.
– Add the Arborio rice, stir well and boil over medium heat until the liquid is absorbed.
– Keep pouring the rest of stock bit by bit when you notice the liquid is reduced. Don’t stop stirring, to prevent the rice from sticking at the bottom of the pan “due to the high starch content in this type or rice”.
– You should keep pouring the stock and stirring for around 30 minutes, or just lower the heat at the middle of cooking and check on the rice every 5 minutes.
When the rice is fully cooked, serve hot with grated parmesan and chopped parsley on top to garnish.