Nothing says fall like delicious Mushroom Risotto! Let Laura Vitale show you how to make it below!
Ingredients
For the Risotto Base
- 1 Small Onion, minced
- ¼ cup of Diced Celery
- 2 Cloves of Garlic
- 1 cup of Arborio Rice
- ¾ cup of White Wine
- 4 1/2 to 5 cups of Beef Stock
- 2 Tbsp of Olive Oil
- ½ cup of Freshly Grated Parmiggiano Reggiano
- 3 Tbsp of Unsalted Butter, at room temperature
- Salt and pepper, to taste
- Fresh Parsley, chopped
For the Mushrooms
- 10 oz of Mixed Mushrooms or Cremini Mushrooms, sliced
- 1oz of Dried Porcini Mushrooms
- 2 Tbsp of Olive Oil
- 2 Cloves of Garlic, minced
- A Pinch of Hot Pepper Flakes
- 2 tsp of Fresh Thyme, chopped
- 2 Tbsp of Fresh Parsley, chopped
- Salt and Pepper to taste
Written Directions: HERE
Sources:
- Main Image & Video: YouTube – Laura Vitale
