Abuela Conchita loved spending time on the kitchen cooking her family’s favorites dishes. One such dish could be her famous Mushroom Risotto! Many of us have the perception that risotto is hard and complicated to cook, but in this case is exactly all the opposite.
Put on your favorite apron, call your kitchen assistant and let’s prepare a delicious Mushroom Risotto together as a family!
Ingredients
- 6 cups chicken broth
- 2 cups parmesan cheese, grated
- 3 tbsp. Conchita Olive Oil
- 4 tbsp. Conchita Cooking Wine
- 3 pounds mushrooms thinly sliced
- 1 tsp. salt
- 1 tsp. black pepper
- 2 shallots, minced
- 1/2 cup of Conchita Valencia Rice
- 4 tsp. Butter
- Parsley
Instructions
- Heat up the chicken broth and Conchita Cooking Wine to a simmer in a medium saucepan.
- On a separate large skillet, add some Conchita Olive Oil and add in the mushrooms, season with salt and pepper and cook until browned, set them aside.
- In the same skillet add the remaining Conchita Olive Oil and cook the shallots, add in the rice and let it toast until golden.
- Pour in 1 cup of the heated chicken broth into the rice and stir. Once the rice absorbs all the liquid, reduce to medium heat. Repeat this process one cup at a time until all broth is absorbed. Make sure to stir consistently for 30 minutes so the rice can cook evenly.
- Once all broth has been used, add salt and pepper to taste and stir in the mushrooms, the butter, and the parmesan cheese.
- Garnish with parsley.
¡Buen Provecho!
