Mushroom Risotto

Popular Recipes in the category MUSHROOM-RISOTTO

From our Popular Recipe results for Mushroom Risotto

Mushroom Risotto with Eggs Recipe – Category: Italian

Mushroom Risotto With Eggs Recipe

Ingredients

  • 1/3 cup dried porcini mushrooms
  • 6-7 cups chicken stock
  • 3 tbsps. extra-virgin olive oil
  • 1/4 cup finely chopped onion
  • 1 1/2 cups medium-grain Italian rice, such as carnaroli or arborio
  • 1/2 cup dry white wine
  • 1/3 cup grated Parmesan, plus 3 tbsps. Parmesan curls
  • 3 tbsps. unsalted butter
  • 6 large eggs
  • 2 tbsps. chopped parsley for garnish

Method

  1. In a small bowl, cover the dried mushrooms with warm water and soak for 15 minutes
  2. Remove the mushrooms from the liquid with a slotted spoon
  3. Drain the liquid through a fine sieve to remove any grit and reserve
  4. Squeeze any excess liquid out of the mushrooms and thinly slice them
  5. Bring the chicken stock to a boil in a large saucepan, then lower to a simmer
  6. Add the reserved liquid to the stock
  7. Heat the oil in a large skillet over medium heat
  8. Add the onion and cook until soft and translucent, about 3-4 minutes
  9. Add the rice and stir until coated
  10. Cook for 2 minutes longer, until rice begins to make a crackle sound
  11. Add the wine and reduce the heat to medium to a steady gentle bubbling
  12. Stir the rice constantly until all the liquid is absorbed
  13. Ladle in 1 cup of the warm stock and continue stirring until the liquid is absorbed
  14. Continue to add warm stock, 1/2 cup at a time, stirring often, until the rice is creamy and just tender, about 25-30 minutes
  15. Stir in the grated Parmesan and set aside
  16. Melt 1 tbsp butter in a small skillet over medium-high heat
  17. Add the mushrooms and cook until just heated through
  18. Set aside
  19. Melt the remaining 2 tbsps butter in a large skillet over medium-high heat
  20. Crack the eggs into the skillet
  21. Add 2 tbsps water to the pan, place the lid on and lower the heat
  22. Cook for 2-3 minutes longer until yolk is set and egg white is opaque
  23. Remove the eggs from the heat
  24. Spoon the risotto into 6 mounds or into individual bowls
  25. Evenly divide the mushrooms among the 6 servings
  26. Top each mound with an egg and sprinkle on the Parmesan curls and parsley to serve

Full List of Rice Recipes

Full List of Italian Recipes

Recipes similar to Mushroom Risotto Keyword=mushroom-risotto