Mushroom Risotto

About Mushroom Risotto

Ingredients

• Arborio rice 1 cup
• Button mushrooms, quartered 6 to 8
• Olive oil 2 tbsps
• Garlic, chopped 3 to 4 cloves
• Medium onion, chopped 1
• Vegetable stock 4 cups
• Italian pasta cheese, grated ¼ cup
• Salt to taste
• Black pepper powder to taste
• Fresh cream 4 tbsps
• Fresh parsley, chopped to garnish

How to Make Mushroom Risotto (Stepwise Photos)

Method

1. Heat olive oil in a non-stick pan, add garlic and onion and sauté till translucent. Add Arborio rice, mix and saute for 1 minute.
2. Add vegetable stock, 1 ladle at a time and simmer till it is absorbed before adding another ladle of stock.
3. Add mushrooms and mix and continue to cook till they soften.
4. Add pasta cheese, salt, pepper powder and cream and mix. Continue to cook, stirring continuously, till the rice is done.
5. Transfer risotto in a serving bowl, garnish with parsley and cheese and serve hot.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps