The risotto with mushrooms recipe is perfect for lunch. It can be served as a main course or as a side dish to a juicy steak. Preparing a good risotto takes time, but the result is really tasty.
If you tried our asparagus risotto and you want another new recipe idea, you can try cooking mushroom risotto.
If you like mushrooms, you may also want to try these recipes:
See the recipe for mushroom risotto.
- 1 cup chicken soup
- 4 tablespoon unsalted butter
- 1 cup fresh mushrooms
- 1 tablespoon oil
- 1 1/2 cups rice
- 1/2 cup white wine
- 1/4 cup Parmesan cheese
- 1 tablespoon Italian parsley
- Put a large pan over medium heat and melt a tablespoon of butter. Over the butter, add the mushrooms cut into thin slices and leave on the fire until soft. Then, put them aside when they are ready.
- Put the oil in a large pan together with a tablespoon of butter and when the butter has melted, add the finely chopped onions. Let it brown for 2-3 minutes.
- Add the rice to the pot and mix gently with a wooden spoon so that the grains are covered with the oil and melted butter. Leave it on the fire for another minute. Now add the wine and cook the rice until the the liquid is completely absorbed. Stir constantly.
- When the rice looks almost dry and has absorbed the wine, add small amounts of chicken soup and stir until the rice absorbs everything.
- As you cook, you will see that the rice will have a creamy consistency, so continue to add the stock and mix so that the rice does not stick to the dish in which it is cooked. When you have finished adding the soup, put the mushrooms over the rice.
- If you run out of soup and the risotto is not done yet, you can finish cooking using hot water. Just add water, as you did with the soup.
- Now, add the rest of the butter, grated parmesan cheese, and season with salt and pepper. When the mushroom risotto is ready, add the parsley on top and serve hot.