Risotto with Mixed Mushrooms
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Risotto with Mixed Mushrooms
This is our classic Risotto recipe. It’s creamy, it’s flavorful and it’s a blank canvas for toppings! For this version, we topped our risotto with mushrooms sautéed with fresh herbs and garlic.
And since we used vegetable stock, this is a vegetarian dish packed with B vitamins, anti-oxidants and potassium!
Pair Recipe with Risotto with Mixed Mushrooms with:
Pan Fried Eggplant
Similar Colavita Recipes:
Risotto with Porcini and Prosciutto
Risotto with Leeks
Ingredients
Directions
Heat the Colavita olive oil and the butter in a medium skillet over medium-low heat.
Add the cloves of crushed garlic and sauté until softened, about 5-7 minutes.
Add the mushrooms, salt and pepper, and thyme. Sauté until the mushrooms are wilted about 5 minutes.
Remove from the heat and mix in the Colavita wine vinegar.
Set aside while you prepare the risotto.
Pour the stock in a medium stockpot. Bring to a simmer over medium heat.
Heat the Colavita olive oil in a 3 quart wide saucepan over low heat; stir in the onion and sauté until tender and golden yellow but not browned, about 10 minutes. Add a splash of water to the onion to prevent it from browning. This will also dilute the acidity of the onion.
Stir in the rice. Sauté the rice until the edges of the rice become transparent, about 5 minutes. Make sure to coat all the grains of rice with the olive oil.
Pour enough broth into the pan to cover rice by ¼ inch. Adjust heat to maintain a lively simmer--but not a steady boil--and simmer, stirring constantly, until the liquid is absorbed and you can see the bottom of the pan when you stir the rice, about 5 minutes.
Continue adding liquid, each time adding just enough liquid to cover the rice by ¼ inch and simmering until the rice has absorbed the liquid and is tender but still firm in the center, about 25 minutes.
If the rice is too thick, add more broth. You don’t want risotto to be the consistency of oatmeal.
Remove from the heat and stir in the butter and parmesan cheese.
Taste and season with salt and pepper as desired.
Divide the risotto into bowls and top with the mushrooms.
Serve with passed grated parmesan cheese.
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Ingredients
Directions
Heat the Colavita olive oil and the butter in a medium skillet over medium-low heat.
Add the cloves of crushed garlic and sauté until softened, about 5-7 minutes.
Add the mushrooms, salt and pepper, and thyme. Sauté until the mushrooms are wilted about 5 minutes.
Remove from the heat and mix in the Colavita wine vinegar.
Set aside while you prepare the risotto.
Pour the stock in a medium stockpot. Bring to a simmer over medium heat.
Heat the Colavita olive oil in a 3 quart wide saucepan over low heat; stir in the onion and sauté until tender and golden yellow but not browned, about 10 minutes. Add a splash of water to the onion to prevent it from browning. This will also dilute the acidity of the onion.
Stir in the rice. Sauté the rice until the edges of the rice become transparent, about 5 minutes. Make sure to coat all the grains of rice with the olive oil.
Pour enough broth into the pan to cover rice by ¼ inch. Adjust heat to maintain a lively simmer--but not a steady boil--and simmer, stirring constantly, until the liquid is absorbed and you can see the bottom of the pan when you stir the rice, about 5 minutes.
Continue adding liquid, each time adding just enough liquid to cover the rice by ¼ inch and simmering until the rice has absorbed the liquid and is tender but still firm in the center, about 25 minutes.
If the rice is too thick, add more broth. You don’t want risotto to be the consistency of oatmeal.
Remove from the heat and stir in the butter and parmesan cheese.
Taste and season with salt and pepper as desired.
Divide the risotto into bowls and top with the mushrooms.
Serve with passed grated parmesan cheese.