More to explore
Gusto
Gusto

Rosemary and Mushroom Risotto

A is for Apple

  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
  • Serves

    2-3

Ingredients

  • 3 cups (720 ml) vegetable stock
  • ¼ cup (60 ml) olive oil
  • 1 white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (240 ml) uncooked bomba rice
  • 1 cup (240 ml) dried p-orcini mushrooms, rehydrated
  • 4 sprigs fresh rosemary, stems removed
  • ¼ cup (60 ml) butter
  • 2 cups (480 ml) quartered chanterelle mushrooms
  • 2 cups (480 ml) quartered cremini mushrooms
  • 1 cup (240 ml) grated Parmesan cheese
  • juice of 1 lemon
  • salt and pepper
  • fried rosemary leaves, for garnish (optional)

Directions

  1. In a saucepan, bring vegetable stock to a simmer over medium heat.
  2. Keep warm for later use.
  3. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat.
  4. Add onions and garlic, and cook, stirring often, for 2-3 minutes, or until onions are translucent.
  5. Add rice and stir well to coat with olive oil.
  6. Add porcini mushrooms and rosemary, and cook for 1 minute, stirring often.
  7. Add about ¾ cup of stock and bring to a simmer.
  8. Continue simmering until all liquid has been absorbed.
  9. Add more stock and continue simmering until absorbed.
  10. Repeat until rice is tender.
  11. While rice is simmering, heat remaining oil and 2 tablespoons of butter in a second large skillet.
  12. Add chanterelle and cremini mushrooms, and cook for 8-10 minutes, stirring occasionally, until mushrooms are tender and golden brown.
  13. Season with salt and pepper and remove from heat.
  14. Reserve mushrooms for later use.
  15. Once the rice is tender, stir in half the Parmesan cheese, the remaining butter, and lemon juice.
  16. Season with salt and pepper, and mix until cheese and butter have melted.
  17. Serve risotto warm, topped with the fried mushrooms, remaining Parmesan cheese and fried rosemary leaves (optional).
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email