Roasted Mushroom Risotto | Sanjeev Kapoor Khazana

A unique recipe of risotto made using roasted mushrooms. Watch the video to know how to make the recipe.

ROASTED MUSHROOM RISOTTO

Ingredients

4-5 dried porcini mushrooms, soaked
4-5 dried shiitake mushrooms, soaked
5-7 button mushrooms
1 cup Arborio rice
1 tablespoon olive oil + for drizzling
Crushed black peppercorns to taste
1½ tablespoons chopped garlic
1 medium onion, finely chopped
1 tablespoon butter
2½-3 cups vegetable stock
Salt to taste
1 tablespoon fresh cream
1 sprig fresh thyme + for garnishing
1 tablespoon white wine
2-3 tablespoons parmesan cheese powder + for sprinkling

Method

1. Preheat oven at 180ºC.
2. Put mushrooms onto a baking tray. Drizzle some olive oil and sprinkle some crushed peppercorns and 1 tablespoon chopped garlic and mix well. Place the baking tray in preheated oven and bake for 10-12 minutes.
3. Heat 1 tablespoon olive oil in a non-stick pan. Add remaining garlic and sauté till golden. Add onion, mix and sauté till golden.
4. Add ½ tablespoon butter and rice, mix and cook for a minute.
5. Add 1 cup vegetable stock, mix and cook on low heat till rice absorbs the stock. Add remaining vegetable stock and mix well. Add salt, mix and cook for 4-5 minutes or till the stock is absorbed.
6. Add some of theroasted mushrooms and mix well. Add cream and mix again. Add crushed peppercorns, torn fresh thyme, salt and white wine and mix well.
7. Add remaining butter and mix well. Switch off heat, add parmesan cheese powder and mix well.
8. Serve hot topped with remaining roasted mushrooms, parmesan cheese powder and a sprig of thyme.

Preparation Time: 5-8 minutes
Cooking Time: 25-30 minutes

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