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
In a pan, heat up olive oil and add sliced mushrooms. Saute until it starts to wilt and change color.
Season with salt, pepper, and thyme. Cook until done.
Remove from heat, and in the same pan add butter.
Add green onion or leek and saute until it starts to change color.
Add minced garlic and stir until fragrant. Re-add the mushrooms.
Add the rice and mix all together.
Add either apple cider vinegar or apple juice or stock. Stir until absorbed.
Add the heated stock gradually with continuous stirring (1/2 to 3/4 cup at a time) when fully absorbed.
When the rice is fully cooked, add dried parsley, grated parmesan cheese, whipping cream, salt, and pepper.
Stir for about 5 minutes, then transfer to a serving plate. Top with more grated cheese and dried parsley.
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