Lemony Mushroom Risotto

Lemony Mushroom Risotto
Lemony Mushroom Risotto is easy to make and it tastes incredible!

There are several rice based dishes in Mediterranean area. In Spain it is paella, of course. If we look further east we come up with risotto. Italian risotto requires a special rise just as Spanish paella. As for paella it is called bomba, in Italy they use arborio for risotto. Like bomba, arborio becomes creamy when cooked. Using the right rice is essencial when cooking Mediterranean rice dishes.

This recipe is very easy to make, yet the result is extremely tasty. Lemon marinated mushrooms boost this dish alive. And you should never underestimate the power of parmesan cheese!

Ingredients for Lemony Mushroom Risotto for 4 Servings

  • 400 g (15 oz) arborio rice – arroz arborio
  • 1,5 l (6.5 cups) chicken (or vegetable) stock – caldo de pollo
  • 1/2 bottle of white wine – vino blanco
  • 1 onion – cebolla
  • 4 handfuls of portabella or crimini mushrooms – setas portabella o crimini
  • a handful of fresh parsley – perejil
  • 50 g (2 oz) parmesan cheese – queso parmesani
  • 1 lemon – limón
  • sea salt – sal marina
  • ground black pepper – pimienta negra
  • 30 g (1 oz) obutter – mantequilla
  • a splash of olive oil – aceite de oliva

Pour the chicken stock in a large sauce pan and put in on high heat. Chop the onion and fry it transparent and soft in a splash of olive oil on medium heat. Then add rice and the white wine to the pan. The smell is incredible! Stir until the rice have absorbed almost all wine (about 10 minutes).  Begin adding stock one scoopful at a time when the last one is absorbed almost entirely.

While adding the stock to the rice, slice the mushrooms into 2-3 pieces and put them on high heat on a separate frying pan. Do not add oil or butter, only fry them on dry pan until slightly browned. Put the browned mushrooms in a bowl. Add lemon juice and chopped parsley on the mushrooms. Season with salt and pepper.

When the risotto rice is just about done, add first the butter and then the mushrooms and stir carefully. Finally, grate half of the parmesan cheese into the risotto and stir some more. Check seasoning after adding the parmesan (because parmesan is quite salty). Serve with generous amount of grated parmesan cheese on the plates.

¡Buen provecho!

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