In: All Recipes recipes16 October 2007
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Mushroom Risotto is one of my favorite dishes. Winter is coming ( 😉 😛 ), so I can now dedicate my time to any kind of risotto.
Risotto is the most typical Italian rice dish, cooked in broth to a creamy consistency thanks to the high starch content of the rice, bounding rice grains together.
There are many different risotto recipes with different ingredients, but always from the same base: rice is first cooked briefly with onion and butter (or extra-virgin olive oil) to coat each grain in a film of fat (tostatura). Then white or red wine is added, and once it has evaporated, very hot stock is gradually added in small amounts while stirring gently.
The best Mushroom Risotto is made with porcini mushrooms, but this time I was lacking, so I had to use mixed mushrooms. I love mushrooms!!!

Ingredients for 4 servings:
300 g of rice
purchase Lamisil online 350 g of mushrooms
1/2 onion
Colchicine online 100 ml of white wine
order Xenical online 30 g of butter
30 g of parmesan cheese
1 l of meat stock
salt
black pepper
parsley

Preparation Time: 30 min.
Cooking Time: 30 min.
Total Time: 1 hour

How to make Mushroom Risotto

Make the meat stock, or put a bouillon cube in 1 lt water and bring to a boil.

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Make sautéed mushrooms, pan-frying them with oil and 1 garlic clove for about 15 minutes, then add salt, pepper and chopped parsley.

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Thinly slice the onion and fry it with the oil in a pot.

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Once the onion is golden brown, add the rice, stir gently and evenly.

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Simmer with white wine until reduced.

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Now add the hot stock, completely covering the rice.

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Halfway, (about 8 minutes, it depends on the rice: read the instruction on the package) add mushrooms and parsley. As the stock is absorbed, keep adding it.

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Note that you should add the stock gradually, so as to prevent a too soupy consistency.
Sprinckle with black pepper.

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Once ready, move it into a platter, add butter and parmesan and stir gently with a wooden spoon (this is the “mantecatura”).

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Serve your Mushroom Risotto with additional parsley and pepper on the individual dishes.

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