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Wild Mushroom Risotto

I was sitting onto the patio of our back garden, holding the steaming mug of coffee between my hands; I could see the sun slowly emerging over the grassy hummocks in the horizon, setting the sky in different colours. The air was energetic with a symphony of birds singing, full of aroma of the early blossoms. Eloquent dewdrops of moisture on the fresh bud reflected the magnificent butterflies as they softly slithered over the flowerbeds. Within a few minutes of this incredible panorama unfurled before my eyes, I received a call from a childhood friend travelling from India, visiting me for lunch. Yes I knew spring is the time to reconnect, and time to enliven our minds. I couldn’t wait to push the boat out my friend’s advent with this elegant risotto, distinguished with white wine and earthy notes of wild mushrooms. Simple yet fulfilling!!



1 shallot,
½  garlic clove,
80 gms butter,
1 tbsp olive oil,
250 gms Arborio rice,
200 gms wild mushroom (porcini, shiitake, oyster),
150 ml white wine,
750 ml vegetable stock,
100 gm Parmesan cheese,
1 tsp rosemary,
1 pinch of salt,
1 pinch of black pepper,
2 tbsp  fresh cream

Chop the shallot and onion finely. Add half of butter and olive oil to the pan.  Add the shallot and onion and sweat it until translucent.
Add the Arborio rice, sweat for a minute add wine. Add salt and pepper and let the wine cook away. Add the mushrooms, cook for 2 minutes and stir with a wooden spoon.
Add plenty of vegetable stock to keep the rice covered in liquid.  To achieve a creamier texture just toss the rice regularly.
Cook the risotto for about 20 minutes adding hot stock from time to time little at a time. Grate the Parmesan cheese, and toss with the remaining butter. Add rosemary, then the whipped cream and mix well. 







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2 Expresso yourself!:

IPS Khurana said...

Yummy Delicious....!!!

Nandita said...

risotto is so filling, the creamy texture of this just adds to this wonderful dish....would love to have a spoonful of this risotto right now!.superb!

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