Mushroom Risotto
Mushroom Risotto
Description
Indulge in the earthy flavors of this Mushroom Risotto. Creamy rice is cooked to perfection, absorbing a flavorful broth and becoming luxuriously smooth. Sautéed mushrooms add bursts of flavor, while a touch of cheese creates a rich and satisfying finish. This dish is surprisingly simple to make, yet incredibly flavorful and sure to impress.
Ingredients
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Instructions
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In a pan, heat up olive oil and add sliced mushrooms. Saute until it starts to wilt and change color.
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Season with salt, pepper, and thyme. Cook until done.
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Remove from heat, and in the same pan add butter.
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Add green onion or leek and saute until it starts to change color.
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Add minced garlic and stir until fragrant. Re-add the mushrooms.
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Add the rice and mix all together.
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Add either apple cider vinegar or apple juice or stock. Stir until absorbed.
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Add the heated stock gradually with continuous stirring (1/2 to 3/4 cup at a time) when fully absorbed.
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When the rice is fully cooked, add dried parsley, grated parmesan cheese, whipping cream, salt, and pepper.
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Stir for about 5 minutes, then transfer to a serving plate. Top with more grated cheese and dried parsley.
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