How to make Three Mushroom Risotto -
Risotto made with three different mushrooms and enriched with white wine and parmesan cheese.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Button mushrooms (बटन मशरूम)
Cuisine : Italian
Course : Rice
For more recipes related to Three Mushroom Risotto checkout Mushroom Dum Biryani, Pot Mushroom Rice, Kumbh Pulao, Mushroom Quinoa Rissotto . You can also find more Rice recipes like Bagala Baath Dimer Biryani Reewa Pulao Tiranga Pulao
Three Mushroom Risotto Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Three Mushroom Risotto Recipe
Button mushrooms sautéed with fresh thyme and pureed 6-8
Button mushrooms quartered 5-7
Enoki mushrooms ½ bundle + for garnishing
Shiitake mushrooms dried, soaked and quartered 2-3
Arborio rice 1½ cups
Olive oil 1 tablespoon
Butter 2 tablespoons
Garlic chopped 1½ tablespoons
Onion finely chopped 1 medium
White wine ¼ cup
Vegetable stock 3 cups
Salt to taste
Crushed black peppercorns to taste
Parmesan cheese grated 2-3 tablespoons
Fresh thyme sprig for garnishing
Method
Step 1
Heat olive oil and 1 tablespoon butter in a deep non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.
Step 2
Add rice and mix. Add white wine, mix and cook for 1 minute. Add button mushroom puree, mix and cook for 1 minute.
Step 3
Add vegetable stock gradually, mix, cover and cook till rice is done.
Step 4
Heat remaining butter in a non-stick pan. Add button mushrooms and sauté for 1 minute. Add shiitake mushrooms and sauté for 1 minute. Add enoki mushrooms, toss and sauté for 1 minute.
Step 5
Add remaining stock and mix. Add salt and crushed peppercorns, mix and cook till the moisture evaporates. Add parmesan cheese and mix.
Step 6
Serve hot garnished with few enoki mushrooms and torn thyme sprig.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
