Mushroom Risotto
Creamy mushroom and rice dish
Ingredients
- 1 pound Mixed mushrooms sliced Any mushrooms will work. I used shitake, oyster, and button, and cremini.
- 2 tbsp Olive oil, divided.
- 2 cloves fresh minced garlic
- 1 cup yellow onion chopped
- 1 cup Arborio Rice
- 4-5 cups Vegetable stock, heated
- 1/2 cup grated parmesan cheese
- 2 tsp dried tarragon
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Sautee mushrooms in 1 tablespoon of olive oil. Add garlic when mushrooms start to release their liquid. Set aside.
- Soften onions in 1 Tablespoon of olive oil for a few minutes. Add rice and toss to coat.
- Add hot vegetable stock one ladle at a time. Stir and simmer until stock is absorbed. Repeat until broth is creamy and rice is cooked. this recipe takes 4-5 cups of broth depending on your stoves simmer heat and room temperature.
- Remove rice mixture from the stove. Stir in the reserved mushrooms. Add tarragon, cheese, salt and pepper. Serve.