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Mushroom Risotto

This risotto gets all its flavors from the mushrooms and onions instead of chicken stock. Add cheese to make it rich and creamy!

Servings

8~10

Prep Time:

15 min.

Cook for:

25~30 min.

Good For:

Dinner

Introduction

Mushroom Risotto

A few days ago I suddenly had a SUPER craving for risotto – and everyone knows a good risotto always has mushrooms! I don’t add chicken stock to mine as the mushrooms and garlic suffice, and also prefer my risotto a little less liquid-y so I add around 600ml of water.
While I also personally prefer just using olive oil and not making my risotto super rich, you can also add cheese to make it creamy! The best part about making your meals at home is that it definitely helps you control the ingredients and portions!
Mushroom Risotto Meraki Japan

Ingredients

  • Eringi oyster mushrooms
  • Shimeji mushrooms
  • Garlic, 2 cloves
  • Rice, 360ml
  • Water, 600-700ml
  • White wine, 1/4 cup
  • Salt
  • Shredded mozzarella, 3/4 cup (optional)
  • Italian parsley
  • Olive oil
Fry sliced garlic and mushrooms in olive oil until brown. Sprinkle salt.
Add uncooked rice and fry at medium heat for another 3-5 min.
Add the cheese (optional), water and water, cover with a lid and let it cook at medium heat for 20-25 min.  

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