Mushroom Risotto

Revised 2018 Apr 18

3 servings


1.5 cups mushrooms
2 tablespoons butter
1 teaspoon fish sauce
black pepper, ground
2 green onions, thinly sliced
.5 cup arborio rice
3 tablespoons white wine
2 cups stock
1/2 cup Parmigiano Reggiano, grated


Sauté the mushrooms in 1 tablespoon of the butter. Add the fish sauce and pepper and cook till the mushrooms are reduced by half. Remove to a bowl with all liquid.

Sauté the white part of the onion in the remaining butter being careful not to brown the onion. Add the rice and toss to coat with butter and cook until the rice begins to be translucent.

Add the white wine and cook till almost all liquid is evaporated.

Continue to cook adding the stock to keep the rice mixture moistened until the rice is tender. Add the liquid from the mushrooms during cooking.

Return the mushrooms to the pan and stir in the parmigiano reggiano.

Recipe assumes the use of homemade stock. If not then adjust the fish sauce accordingly.

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