Mushroom Risotto By Gautam Mehrishi

Mushroom Risotto

A classic Italian recipe cooked with vacuum boiling technique.
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Serves

4

Cooking Time

25-30 min

Meal Type

snacks

Preparation Time

20 min

Difficulty

Medium

INGREDIENTS

  • 2 tbsp oil
  • 2 tsp chopped garlic
  • 2 tbsp chopped onion
  • 2 tbsp chopped celery
  • salt
  • 3 to 4 mushrooms
  • 1 cup risotto rice
  • ½ cup white wine
  • 1 cup vegetable stock
  • ½ cup cream
  • ½ cup grated parmesan cheese
  • 1 cup pistachios
  • 3 to 4 tsp white wine
  • 2 tbsp cream
  • 1 tsp paprika powder
  • 1 tsp all spice powder
  • dry zucchini powder
  • dehydrated black olives

PREPARATION

  1. 1

    In a pan, heat oil, add chopped garlic, chopped onion, chopped celery, salt, chopped mushrooms, risotto rice and saute, turn off the gas.
  2. 2

    Add white wine, vegetable stock, cream, grated parmesan cheese and mix well, put the mixture in a zip lock bag, add zip lock bag in boiling water, add oil and salt, close the lid and cook for 25 minutes.
  3. 3

    In a pan, pistachios, white wine, cream, parmesan cheese and cook, divide sauce in two parts, in one half, add paprika powder and in second half, add all spice powder.
  4. 4

    Serve with celery, dry zucchini powder, dehydrated black olives and mushrooms.
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