Mushroom Risotto
Risotto comes in many different styles, flavors, and techniques, which is what makes it one of the ultimate comfort foods. I have made a lot of different styles of risotto as a chef, and this is one of my favorites.
Enhance your culinary talent with Nativo Spices.
Ingredients:
Arborio Rice 1/2 cup pp
Mushroom (cubes) 1/2 cup
Olive oil 1tbsp
Shallot (brunoise) 1/2ea
Garlic 1ea
Thyme 1 stream
Vegetable Stock 1 cup
Whipped Cream 2 tbsp
Parmesan Cheese 2oz
Salt/ Pepper to taste
Method:
In a pot add the oil, shallot, garlic, thyme, and mushrooms.
After all the water evaporates and the mushrooms start to caramelize, add the rice and toast it slightly.
Add the spices and vegetable stock, and with a wooden spoon move the rice gently.
Cook the rice al dente and finish it with whipped heavy cream, this will add some smooth texture and air to the risotto. Add the cheese, adjust salt and pepper to taste, and plate immediately. Do not cook the cheese!
The final texture should be runny but with consistency. Finish it with some olive oil.
We hope you like this simple recipe! Please share it with your friends and family, and if you make it, don’t forget to take a photo and share it with us on social media @nativospices!
