Cookbook:Tuscan Mushroom Risotto

Tuscan Mushroom Risotto
Category	Rice recipes
Servings	4
Time	1 hour
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Italian cuisine | Rice

Ingredients

• ¼ cup unsalted butter
• 2 garlic cloves, chopped
• 2 tablespoons shallots, chopped
• ~½ cup dry porcini mushrooms
• 1 cup white mushrooms, diced
• 1½ cups risotto rice
• ½ cup white wine
• 5 cups chicken broth or vegetable broth
• ¼ cup heavy cream
• 1 cup choice of Parmesan, Romano cheese, or Asiago cheese
• Salt and freshly ground pepper to taste
• 1 tablespoon parsley, chopped

Procedure

1. Keep broth heated in a medium-size saucepan.
2. On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice.
3. Heat for about 2 minutes, stirring well.
4. Add white wine and let simmer on low for 2 minutes.
5. With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly.
6. Add cheese of choice and salt and pepper to taste.
7. Garnish with parsley and grated choice.

Notes, tips, and variations

• May substitute vegetable broth for chicken broth.
• Plump, medium grain rice that contains a lot of starch, like Arborio or Carnaroli, are traditionally best. Other rices that work well are Roma, Nano, Maratelli, and Vialone.