Easy Mushroom Risotto Recipe 2021
I needed something light, comforting, and manageable for the week and I knew Mushroom Risotto had to be made! It is a dish that can be heated quickly and tastes good every day.
It has simple ingredients and when they are all combined together it adds this comforting good. The food that will make your day even better! It’s finally starting to get hot and sunny here in Utah.
I love lightning and I enjoy being outdoors. This mushroom risotto is perfect to get ahead of your busy week or enjoy straight from the stove.
My goal is to simplify life in May. With so many performances and children’s activities packed in the last weeks of school and sports, I needed something to comfort me and say “everything will be fine!”
This is a quick and easy meal that my kids can quickly heat up after school or for lunch with the little ones. It has been a lifesaver for me and getting through the hustle and bustle.
This mushroom risotto is a great recipe for kids of all ages and has just enough flavor that it’s not overpowering.
Most types of edible mushrooms are suitable for this recipe. I prefer to use a selection of wild mushrooms including Ceps, Chanterelles, and oysters for this recipe but it works just as well with brown chestnut mushrooms.
- 300 grams of mixed mushrooms
- 250 grams of Italian brown risotto rice
- 2 cloves of garlic
- 10 tablespoons of chopped flat parsley leaves
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of sea salt
- more sea salt to season
- freshly ground black pepper
- 300 milliliters of vegetable stock
Start by preparing the brown risotto rice. Rinse the rice under a cold running tap and put it into your saucepan with enough fresh cold water that the rice is covered by about 1 inch.
Put the saucepan on high heat and bring to a boil. Add 1 teaspoon of salt to the water and continue to boil for 5 minutes. Remove the pan from the heat and strain off the rice.
Prepare the mushrooms by giving them a quick wipe over with a slightly damp cloth to remove any dirt or soil. Chop them up into bite-sized pieces.
Take a frying pan and add the extra virgin olive oil. Heat over medium heat and then add the mushrooms and crush in the garlic, or finely chopped. Stir fry the mushrooms and garlic for 2 minutes and then add in the drained rice.
Continue to stir fry for another 5 minutes before starting to add the vegetable stock. Add the stock a cupful at a time and continue to stir. All of the stock should be absorbed in about 10 minutes.
When all of the stock has been absorbed, add the chopped parsley leaves and stir through. Season your risotto to taste with sea salt and freshly ground pepper and serve immediately.
Easy Mushroom Risotto Recipe With Quail Eggs and Truffle Oil 2021
Mushroom Risotto is soft short-grain rice with flavorful button mushrooms, crunchy peas combined to make one of the Best side dishes your family will love! The flavor combination is amazing!
Risotto (/rɪˈzɒtoʊ/, Italian: [riˈzɔtto] or [riˈsɔtto], from Riso meaning “rice”) is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese.
You will need:
- 100 gm of Arborio rice
- 2 liters of vegetable stock
- 100 gm of dried shitake mushrooms
- 100 gm of field mushrooms
- 2 quail eggs per portion
- 1 sprig of thyme
- 1 sprig of rosemary
- A bunch of chives
- Truffle oil
Place the rice in a saucepan on medium heat with a liberal amount of vegetable oil. Stir the rice continuously until it becomes opaque. Begin to slowly add the vegetable stock.
Only add more stock as it is absorbed by the rice, be gentle when stirring so as not to break down the rice with force, preferably use a wooden spoon.
Rehydrate the shitake mushrooms and then finely slice along with the button mushrooms. Remove the Thyme and Rosemary from their stalks and place them in a pan until their aromas are released.
Be careful not to burn them. Add your mushrooms to the pan with a liberal amount of butter and season with salt and pepper.
For your quail eggs use a small paring knife and gently score the shell before tapping a hole. Crack the eggs into a bowl. Poach in vinegary water at just below a rolling boil for about 3 minutes. Drain on kitchen paper.
Finely chop your chives and add half to the rice along with the mushrooms just prior to serving.
To serve place the poached eggs in a depression on top of the risotto, sprinkle over the remaining chives, and dress liberally with truffle oil.
What to serve with Mushroom Risotto
- CRISPY Herb Baked Chicken with Gravy.
- Crispy Pan-Fried Fish – or serve this as the main with the Mushroom risotto on the side.
- Garlic Prawns (Shrimp!)
- Roast Chicken – or a Slow Cooker Roast Chicken.
- Pork Roast with Crispy Crackling.
- Standing Rib Roast (Prime Rib) or Marinated Roast Beef.
Beef Short Ribs with Mushroom Risotto are beef short ribs braised in the slow cooker until falling off the bone tender, and served over creamy mushroom risotto. This is a flavorful, comforting dish that the whole family will love!