How to make Mushroom Rissoto - Mushrooms in this rissoto makes it extra special.

This recipe is contributed by Member Beniafer Khambata.

Main Ingredients : Arborio rice (आरबोरिओ राइस), Button mushrooms (बटन मशरूम)

Cuisine : Indo-Italian

Course : Noodles and Pastas

Mushroom Rissoto Recipe Card

Mushroom Rissoto

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mushroom Rissoto Recipe

  • Arborio rice 1 1/2 cups

  • Button mushrooms 20-25

  • Button mushrooms 1 tablespoon

  • Butter 1 tablespoon

  • Garlic finely chopped 1 tablespoon

  • Onion finely chopped 1 small

  • White wine 1/4 cup

  • Salt to taste

  • Vegetable stock 4 cups

  • Fresh cream 2 tablespoons

  • Parmesan cheese 2 tablespoons


Step 1

Remove the mushroom stems and slice them thickly. Heat oil in a deep non-stick pan. Add half tablespoon butter and let it melt. Add garlic and sauté for one to two minutes.

Step 2

Add onion and sauté till translucent. Add white wine and stir to mix. Cook for half a minute. Add rice and mix well. Cook for five minutes.

Step 3

Add mushrooms. Mix well and cook for two to three minutes. Add salt. Mix well and add vegetable stock. Cover and cook for ten to twelve minutes.

Step 4

Add the remaining butter and cream. Mix well and add Parmesan cheese. Mix again and cook for half a minute. Serve hot.