Roasted Mushroom Risotto Recipe Video
Mushroom Risotto is a yummy recipe from the Italian cuisine and this one is must for your taste buds.
Ingredients
2 cartons (32 oz each) Food You Feel Good About Beef Culinary Stock
3 pkgs (4 oz each) Phillips Gourmet Blend Mushrooms
3 Tbsp Wegmans Basting Oil
4 Tbsp (1/4 cup) Wegmans Pure Olive Oil
1/2 sweet onion, peeled, 1/2-inch dice (1 cup)
3 cloves Food You Feel Good About Peeled Garlic, minced
2 cups Italian Classics Arborio Rice
1 cup dry white wine
2 Tbsp Wegmans Butter
Salt and pepper
4 Tbsp (1/4 cup) Italian Classics Shredded Parmigiano-Reggiano (Cheese Shop)
4 Tbsp (1/4 cup) Food You Feel Good About Chives, minced
Directions
Preheat oven to 450 degrees.
1. Heat stock in saucepan on MEDIUM-LOW; reduce to LOW. Let simmer as you proceed with recipe.
2. Toss mushrooms with basting oil; arrange in single layer on baking sheet. Roast 20 min; remove from oven. Set aside.
3. While mushrooms are roasting, heat olive oil in braising pan on MEDIUM. Add onion and garlic, cook 5 min.
4. Add rice to braising pan; stir to coat all grains well with oil. Cook 2 min.
5. Add wine. Cook, stirring 3 min, until wine is reduced by three-fourths.
6. Add 2 cups warm stock to completely cover rice. Cook, stirring constantly, until almost all liquid is absorbed. (Set aside one ladleful of stock for adjusting consistency of dish immediately prior to serving.)
7. Add remaining stock, one ladleful at a time, stirring constantly, about 30 min. Add next ladleful only after almost all liquid is absorbed (you may not use all the stock).
8. Add roasted mushrooms to pan with last ladleful of stock. Cook 1-2 min, stirring constantly, until liquid is almost all absorbed, rice is firm, and mixture is creamy.
9. Add butter; turn off heat. Stir; season to taste with salt and pepper. Sprinkle with cheese; garnish with chives.
1. Heat stock in saucepan on MEDIUM-LOW; reduce to LOW. Let simmer as you proceed with recipe.
2. Toss mushrooms with basting oil; arrange in single layer on baking sheet. Roast 20 min; remove from oven. Set aside.
3. While mushrooms are roasting, heat olive oil in braising pan on MEDIUM. Add onion and garlic, cook 5 min.
4. Add rice to braising pan; stir to coat all grains well with oil. Cook 2 min.
5. Add wine. Cook, stirring 3 min, until wine is reduced by three-fourths.
6. Add 2 cups warm stock to completely cover rice. Cook, stirring constantly, until almost all liquid is absorbed. (Set aside one ladleful of stock for adjusting consistency of dish immediately prior to serving.)
7. Add remaining stock, one ladleful at a time, stirring constantly, about 30 min. Add next ladleful only after almost all liquid is absorbed (you may not use all the stock).
8. Add roasted mushrooms to pan with last ladleful of stock. Cook 1-2 min, stirring constantly, until liquid is almost all absorbed, rice is firm, and mixture is creamy.
9. Add butter; turn off heat. Stir; season to taste with salt and pepper. Sprinkle with cheese; garnish with chives.
Editors Review
You can now replicate the lovely Mushroom Risotto served at your favorite resturant, right at home. Chef Mark guides you step by step on how to make the simple and easy dish perfectly. Follow him religiously and you will never go wrong with this recipe.Questions, Comments and Reviews
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