Super Funghi Mushroom Risotto

Total Time
55mins
Prep 20 mins
Cook 35 mins

WARNING: If you don't like mushrooms, just don't try this recipe because it IS mushrooms. I like mushrooms, so I give you mushroom risotto from The Essential Vegetarian Cookbook.

Ingredients Nutrition

Directions

  1. Bring the stock and wine to a boil in a small sauce pan, reduce heat and keep at a simmer.
  2. Heat the oil and butter in a pan and add the leeks and cook for five minutes.
  3. Add the crimini mushrooms to the pan and cook until soft.
  4. Add the rice to the pan and give it a stir until it becomes translucent.
  5. Add one cup of the stock mixture to the pan and stir until all of the liquid is absorbed.
  6. Add the liquid 1/2 a cup at a time, each time stirring.
  7. Stir in the button mushrooms and the last 1/2 cup of liquid, stir until liquid is absorbed.
  8. Stir in the parmesan and parsley.
  9. Enjoy!

Reviews

(1)
Most Helpful

Risotto ai funghi (mushroom risotto) is one of my favourites... I love risotto, and I love all sorts of mushrooms!! My suggestion is to mix in some porcini mushrooms along with other shrooms stated, if available. Or you could use just a tiny amount of dried porcini in tiny pieces (soaked in water for a while) and mix it in the stock. The intense flavour of porcini is any shroom lover's dream come true!!

dolcetta46 June 03, 2007

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