You can use any fresh mushrooms, such as shiitake or portobello, in this recipe. Make-ahead tip: Prepare the risotto, reserving a cup of the broth mixture and leaving the rice slightly undercooked. Cool and refrigerate for up to 2 days. Reheat the risotto just before serving, adding the remaining liquid and fully cooking the rice.
2 cups water
1 (14 1/2-ounce) can vegetable broth
4 teaspoons olive oil, divided
2 cups chopped cremini mushrooms (about 6 ounces)
1/2 cup chopped onion
1 1/2 cups Arborio rice or other medium-grain rice
1 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Bring water and broth to a simmer in a saucepan (do not boil). Keep warm over low heat.
Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Remove mushrooms from pan.
Heat 2 teaspoons oil in pan over medium-high heat. Add onion; saute 2 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes). Stir in mushrooms, cheese, and remaining ingredients.
I followed the recipe, using suggested portobello alternative, but this was the most godawful glop ever. It was a tasteless mess, and the worst disappointment I have had from this recipe site. Huge waste of quality ingredients.
I've made this recipe a few times now and it's being added to my regular rotation. Although it's a time-consuming recipe, I love that it's so easy to substitute. I made an Asian-style risotto last night based off this recipe, replacing the wine with sake, the cremini with shiitake, straw mushrooms and water chestnuts, the olive oil with sesame oil, and switching out the cheese for some teriyaki marinade. It came out amazing. Makes enough for several days of leftovers
Very good and simple to make. My only changes were to use Pacific Organic Mushroom Broth (which helped intensify the mushroom flavor) and to add an extra cup of broth. I tasted the risotto when the prescribed amount had been absorbed, and it just wasn't creamy enough--I may have cooked it too quickly. Definitely use the basil, parsley, and red pepper. Had with the pleasantly sharp-tasting CL arugula-celery salad (containing nuts and parmesan, which added to the protein of our meal).
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