How to make Mushroom Rissoto - Mushrooms in this rissoto makes it extra special.
This recipe is contributed by Member Beniafer Khambata.
Main Ingredients : Arborio rice (आरबोरिओ राइस), Button mushrooms (बटन मशरूम)
Cuisine : Indo-Italian
Course : Noodles and Pastas
Mushroom Rissoto Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
You can also find more Noodles and Pastas recipes like Milkmaid Darsaan, Spaghetti in Alfredo Truffle Sauce, Pasta In Mushroom Sauce, Baked Spaghetti.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mushroom Rissoto Recipe
Arborio rice 1 1/2 cups
Button mushrooms 20-25
Button mushrooms 1 tablespoon
Butter 1 tablespoon
Garlic finely chopped 1 tablespoon
Onion finely chopped 1 small
White wine 1/4 cup
Salt to taste
Vegetable stock 4 cups
Fresh cream 2 tablespoons
Parmesan cheese 2 tablespoons
Method
Step 1
Remove the mushroom stems and slice them thickly. Heat oil in a deep non-stick pan. Add half tablespoon butter and let it melt. Add garlic and sauté for one to two minutes.
Step 2
Add onion and sauté till translucent. Add white wine and stir to mix. Cook for half a minute. Add rice and mix well. Cook for five minutes.
Step 3
Add mushrooms. Mix well and cook for two to three minutes. Add salt. Mix well and add vegetable stock. Cover and cook for ten to twelve minutes.
Step 4
Add the remaining butter and cream. Mix well and add Parmesan cheese. Mix again and cook for half a minute. Serve hot.
