Wild Forest Mushroom Risotto

Mushrooms, mushrooms and more mushrooms, this is what you keep thinking if you are a true fan of Alice in Wonderland. So, this mushroom recipe here is for our beloved readers. Add your own flavor and let us know how you found it.

Serving size: 3

Cooking time: 30 minutes

Ingredients:

• Chopped small onion 1
• Dry white wine ½ cup
• Evaporated milk ½ cup
• Rice (suitable for risotto) 1 cup
• Minced garlic 1 clove
• Olive oil 3 tablespoons
• Pepper and salt to taste
• Parmigiano Reggiano (grated parmesan) 1 cup
• Sliced white mushrooms ¼ cup
• Chicken broth or vegetable broth 4 cups
• Chopped roasted chestnuts ¼ cup

Instructions:

Put the broth in a pot and bring to simmer. Decrease the heat to low so that broth can remain hot.

Meanwhile, put a big pan on high heat, and add the olive oil and mushrooms to it. Sauté until caramelized and browned well. It will take 6 minutes.

Bring the heat to medium-high, then add garlic and onion to it. Keep stirring until the onion becomes soft. It will take around 5 minutes.

Add the pepper, salt, and rice in it, then stir for a minute.

Add the white wine and stir until it evaporates.

Add chestnuts and then start pouring the broth into it slowly while stirring continuously. Bring the heat to low if needed.

Add milk and taste the risotto if it seems ready.

When your risotto is almost ready but not wholly, then add parmesan into it. Stir for a minute until it becomes creamy and thick.

Serve the risotto instantly.