Portobello Mushroom Risotto

Portobello Mushroom Risotto
Portobello Mushroom Risotto
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Portobello Mushroom Risotto
Votes: 0
Rating: 0
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Servings Prep Time Cook Time
6Servings 10minutes 50minutes
Servings Prep Time
6Servings 10minutes
Cook Time
50minutes
Ingredients
Servings: Servings
Units:
Ingredients
Servings: Servings
Units:
Instructions
  1. Warm bone stock over low heat in a small saucepan. Set aside.
  2. In a heavy skillet melt 4 tbsp butter over medium heat. Add mushrooms and shallots and cook until tender, about 8 minutes. Add garlic, thyme, salt and pepper and stir for another 1-2 minutes. Remove mushroom mixture from pan. Set aside.
  3. In another pan, add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.
  4. Add white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add 1 cup of bone stock and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed. (this takes 20-25 minutes.)
  5. Add mushrooms mixture into the rice and stir to combine. Gently stir in heavy whipping cream and parmesan cheese and cook for an additional 5 min on low heat. Texture should be creamy, but with a firm bite. Garnish with ground pepper, grated parmesan, fresh parsley and serve.
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Recipe Notes