Perfect Mushroom Risotto

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• 

  Step 1

  Over medium heat, toast rice in olive oil, stirring constantly until all the rice is coated. Toast for 1 minute, or until grains are aromatic.

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  Step 2

  Add 1 cup of vegetable stock, the leek and shallot, and turn the heat down to a simmer.

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  Step 3

  Over the next thirty minutes, stir the risotto frequently and add more stock every time the liquid doesn’t cover the rice.

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  Step 4

  Add the mushrooms after about 20 minutes.

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  Step 5

  Taste the rice for doneness — they’re done when they’re soft and fully cooked, but not mushy.

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  Step 6

  When the rice is done cooking, remove from heat, stir in the butter and parmesan, and serve.

Comments

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Demis M. · Rome, Lazio, IT 6th December 2011

100% authentic Italian mushroom risotto! Thank you from Rome for posting the "original" recipe.

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Raashi · Indore, Madhya Pradesh, IN · 7 projects 6th December 2011

It looks darn yumm!

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