Risotto With Mushrooms and Parmesan
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 4 shallots (finely chopped)
- 2 tablespoons garlic (crushed)
- 2 tablespoons porcini mushrooms (dried, soaked in 2/3 cup boiling water for 20 mins)
- 1 1⁄3 cups brown rice (long grain)
- 3 3⁄4 cups vegetable stock (homemade preferable)
- 6 cups mushrooms (crimini, shiitake, chestnut, field mushrooms, baby bella, sliced if large quartered if smaller)
- 3 tablespoons parsley (flat leaf chopped)
- 1⁄2 cup parmesan cheese (salt and pepper to, taste)
directions
- Heat the oil in a large saucepan, add the shallots and garlic and cook gently for 5 mins.,stirring. Drain the porcini, reserving their liquids and chop roughly. Set aside. Add the brown rice to the shallot mixture and stir to coat the grains in the oil.
- Stir the stock and the porcini liquid into the rice mixture. Bring to a boil, reduce heat and simmer uncovered for about 20 mins or until most of the liquid is absorbed, stirring frequently.
- Add the porcini and fresh mushrooms, stir and cook for another 15 minutes, until the rice is tender and the liquid absorbed, stirring frequently.
- Season with salt and pepper to taste, stir in chopped parsley and grated Parmesan and serve immediately.
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RECIPE SUBMITTED BY
Ravenseyes
Belcamp, Maryland
I am a wife, a mother, grandmother and foremost a believer. I love to cook and bake for if man does not live by bread alone let the bread we eat be the best that there is!
I love to read recipes and than experiment...make them mine...with my flare.
For if its wworth doing do it right!