Recipe: Yummy Risotto with Mushrooms & Parmesan

Risotto with Mushrooms & Parmesan. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. In a medium saucepan over medium heat, bring chicken broth to a simmer. In a large pot or Dutch oven, heat oil.

Bring the broth to a simmer in a heavy medium saucepan. Keep the broth warm over very low heat. Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. You can cook Risotto with Mushrooms & Parmesan using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Risotto with Mushrooms & Parmesan

1. It's 300 grams of risotto rice.
2. It's 1.2 litres of hot stock, can be chicken or vegetable (2 stock cubes).
3. It's 100 grams of grated parmesan cheese.
4. You need 1 of large onion, finely chopped.
5. Prepare 4 cloves of garlic, finely chopped.
6. Prepare 200 grams of mushrooms finely sliced.
7. It's 400 grams of fresh spinach.
8. You need leaves of large hand full of fresh basil.
9. It's 1 tbsp. of smoked paprika.
10. You need 1 tbsp. of olive oil, or low calorie spray oil.
11. Prepare 90 ml of white wine.
12. It's to taste of Salt and pepper.

Serve as a side dish or filling main course. Remove the risotto from the heat. This is a risotto so good, it will make a grown man weep. A creamy, umami packed Mushroom Risotto fully loaded with garlicky, buttery mushrooms stirred through the risotto AND piled on top, it's completely and utterly mouthwateringly delicious, can't-stop-eating-it-good.

Risotto with Mushrooms & Parmesan instructions

1. Taking a large frying pan or wok, place it on a high heat and add the oil or spray with oil.  Throw in the onion, garlic and mushrooms, turn down the heat and leave to soften for about 10 - 15 mins.  Once softened add the risotto rice, quickly stir for about a minute so the heat cracks open the grains..
2. Once the rice grains have been heated add the white wine to the mushrooms.  On a medium heat keep stirring well until the liquid has been absorbed by the grains.  Next add a ladle of stock.  You need to keep adding the stock stirring well each time so it doesn't stick.  It takes about 20 - 25 minutes to add all the stock depending on your hob..
3. As you stir try to press down on the grains, this helps them absorb more fluid and expel the sticky starch.
Add the paprika, salt and pepper and stir well, once all the stock has been absorbed you need to taste the grains.  If they are still a little grainy, you need to add some more hot water to the rice.  Whilst it is finally cooking, grate the cheese.  There isn't an exact time for cooking risotto, it depends on many factors.
4. The best way is to keep tasting, when it is slightly firm to bite but no grains inside its ready!
When it is ready add the cheese stir well, then throw in  the basil and spinach. Stir again!.
5. Turn off the heat and place a lid onto the pan.  Leave it to steam and rest for 2 minutes..
6. That's is its ready to plate up.
Enjoy, Emily x.

Turn up heat and add mushrooms. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Add rice and stir until grains begin to crackle. This mushroom risotto recipe is one of the most delicious variations on the basic risotto recipe. The real magic comes from using mushroom stock, but vegetable stock can be substituted.