We love Italian food and if you do too, you won’t want to miss learning the secret to whipping up this very popular Mushroom Risotto Recipe. It’s quick, easy, and packs a delicious flavor punch as it’s the authentic version.
This is not something to make ahead of time, however. This will cause it to dry out. It is best served straight from your stovetop to the table. When it comes to this recipe, fresh is absolutely best!
Mushroom Risotto Ingredients
Before we share the Video Tutorial with you, let’s look at what you will need to make your own at home.
- One onion finely chopped
- 1 tbsp celery
- Two tbsp garlic
- 2 tbsp parsley
- 2 tbsp chives
- one cup arborio rice
- 1 tbsp butter
- 3 cups veg stock
- 1.5 cup chopped mushrooms (shiitake button etc)
- Salt and pepper to taste
- Parmesan cheese
- 2-3 tbsp soft cheddar or fresh cream
Mushroom Risotto Video Tutorial
via Chef Ruchi Bharani
Chef Ruchi Bharani is here with us today to share her secrets to making the most perfect Mushroom Risotto. This recipe is guaranteed to knock the socks off family and friends alike.
We guarantee that you will be thrilled with the flavor and results. In order to achieve the best possible results, we highly recommend that you watch the video. To see Chef Bharani in action, Click Play above ^
How To Make Mushroom Risotto Instructions
In a pan heat olive oil and some butter, sauté some onions and then add garlic and celery
Add arborio rice and mix well, then pour some vegetable stock until the rice cooks
Soak Shikaki mushroom in water for 20 mins
Add the water to the rice
Add both the cheese and stir well, salt to taste, pepper, chives, parsley
Roughly chop the Shikaki mushroom and chives
Heat some butter in the pan add the mushrooms and toss, cook for 3-4 minutes
Add the mushrooms to the risotto
Mushroom Risotto is ready to be served. Enjoy!