zainabakef

A food blog for the average teenager.

Mushroom Risotto

I usually do a lot of sweets because honestly ,savory just isn’t my thing.but on the rare occasion when I do savory, risotto is a family favorite. Although it takes a lot of effort and a several times to perfect it, the result is great. I got the original recipe from allrecipes.com but because of food restrictions such as not drinking alcohol and a couple of ingredients that I can’t easily find here in Egypt, I adjusted the recipe just a little bit.
Here is the link to the original recipe: http://allrecipes.com/recipe/gourmet-mushroom-risotto/
And this is my version of it with some slight changes:
Ingredients :
5-6 cups chicken broth, divided,I decide how much to use according to how the rice tastes like
3 tablespoons olive oil, divided
About 500 grams of fresh mushrooms (whatever you can find I use the button one, the amount of mushroom can change according to personal taste to be honest)
1 white onion,diced
1 1/2 cups Arborio rice (or regular white rice cause I couldn’t find that where I live)
Juice of 2 medium lemons
1/4cups of water
sea salt to taste
freshly ground black pepper to taste
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions:
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the onion. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in water and lemon juice,stirring constantly until they are fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.(when you reach 5 cups of broth taste and see whether to add more broth not)
Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper to taste.some people also like adding fresh mint leaves

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This entry was posted on July 29, 2013 by in cooking and tagged , , .
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