Mushroom Risotto

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Everything I used for this recipe
  • Mauviel Sauté Pan
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    T-fal - Titanium Nonstick Frying Pan 10 inches

    T-fal - Titanium Nonstick Frying Pan 10 inches

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    OXO - Stainless Steel Grate

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Mushroom Risotto (Recipe)

INGREDIENTS

For the Risotto

  • 2 Tbsp Olive Oil
  • 1 Onion
  • 180gr Mushrooms
  • 1 ½ Cup Arborio Rice
  • 1 ½ Cup White Wine
  • Brown Chicken Stock
  • 3 Tbsp Butter
  • 1 Cup Parmesan Cheese

For the Mushrooms

  • 1 Tbsp Olive Oil
  • 50gr Mushrooms
  • 1 Sprig of Fresh Thyme
  • Salt to taste

INSTRUCTIONS

  1. In a Steel Frying Pan place Olive Oil, Onion, Mushrooms and fry without browning.
  2. Add the Rice and toast for a few minutes.
  3. Add Wine, mix and reduce.
  4. Add ½ cup of Chicken Stock, stir constantly until reduced (Repeat process for 17 minutes).
  5. Grate the Cheese, add it together with the cold Butter. Stir firmly until creamy.
  6. For the topping in a Non-stick Frying Pan add Olive Oil, Mushrooms, Thyme and Salt. Cook until golden brown on both sides.
  7. Serve the Risotto with a Mushroom topping and a little more Parmesan Cheese.