10 Jan

Mushroom Risotto

You don’t have to worry about leftover rice anymore. This Thai Pineapple Fried Rice isn’t just a quick fix but a full-fledged luxurious delight with authentic Thai flavours that delight your taste buds

Cuisine

Indian

Category

Non-Vegetarian

Cooking Time

90-120 minutes

Ingredients

For Mushroom Risotto

  • 6 Cups Chicken Stock (or vegetable broth)
  • 2 Cups Mushroom, chopped
  • 4 Tbsp Extra Virgin Olive Oil
  • ⅓ Cup Onion, finely chopped
  • 4-5 Garlic Cloves, finely chopped
  • ⅔ Cup White Wine (For alcohol-free risotto, add more broth and top with vinegar for acidity)
  • 1 ¾ Cup Basmati Rice
  • ⅓ Cup Parmesan Cheese, grated
  • 1 Tsp Thyme and Rosemary leaves
  • Salt and Black Pepper to taste
  • Fresh Coriander, for garnish
Instructions

For Mushroom Risotto

  1. Heat olive oil in a pan or skillet. On a medium flame, add chopped mushroom, a pinch of salt, and pepper to the hot oil.
  2. Stir it (Not aggressively) for 7-8 minutes till mushrooms are tender in the middle and golden-brown at the edges.
  3. Set the mushrooms aside. Heat 2 tablespoons of olive oil and a pinch of salt in the pan. Sauté chopped onions till they’re soft and transparent.
  4. Add in garlic, thyme, rosemary, and Eleven Basmati rice to the pan. Cook it for a minute and add wine to it.
  5. Stir the mix for 3-5 minutes till wine is cooked i.e. it has reduced in quantity. The goal is dissipation of alcohol and concentration of wine’s flavor.
  6. before adding the other ½ cup to the mix.
  7. With the final cup of stock, add the mushrooms and stir it till you can see a creamy risotto with al dente (chewy but not mushy) rice.
  8. Add salt and pepper according to taste. Top it with Parmesan cheese and fresh coriander.

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