If you are craving a creamy and comforting meal, this Mushroom and Egg Risotto is a fantastic choice. Combining the earthy flavors of mushrooms with the richness of creamy risotto and the added protein of eggs, this dish is both hearty and satisfying. Perfect for a cozy dinner at home, this risotto recipe is also surprisingly easy to prepare.
Tips to Make the Mushroom and Egg Risotto Recipe:
1. Use Fresh Mushrooms: Fresh mushrooms bring out the best flavor in this dish. Opt for a combination of cremini and shiitake mushrooms for a rich, earthy taste. Clean them thoroughly and slice them evenly for consistent cooking.
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2. Warm Your Stock: For a smoother and quicker cooking process, keep your vegetable or chicken stock warm on a low simmer. Adding warm stock to the risotto helps maintain a consistent temperature, allowing the rice to cook evenly and absorb the liquid better.
3. Stir Constantly: Risotto requires frequent stirring to achieve its creamy texture. Stirring releases the starch from the rice, making the risotto perfectly creamy. Be patient and keep stirring throughout the cooking process.
4. Cook Eggs to Perfection: Consider topping your risotto with a poached or soft-boiled egg. The runny yolk adds an extra layer of richness to the dish. Cook the egg until the whites are just set, and the yolk is still runny for the best results.
How to Make Mushroom and Egg Risotto Recipe?
Mushroom and Egg Risotto Recipe
Equipment
- 1 Large saucepan For cooking the risotto
- 1 Medium saucepan For boiling eggs
Ingredients
- 1 1/2 cups Arborio rice
- 4 tbsp Butter Divided
- 1 Onion Finely chopped
- 2 cloves Garlic Minced
- 200 g Mushrooms Sliced
- 4 cups Chicken or vegetable broth Kept warm
- 1 cup Parmesan cheese Grated
- 4 Eggs Soft-boiled
- to taste Salt and pepper
- 2 tbsp Chopped fresh parsley For garnish
Instructions
- In a large saucepan, melt 2 tbsp of butter over medium heat.
- Add the chopped onion and minced garlic, and sauté until onion is translucent.
- Add the sliced mushrooms and cook until they release their moisture and start to brown.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is well coated with butter.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
- Stir in the remaining 2 tbsp of butter and grated Parmesan cheese. Season with salt and pepper to taste.
- Soft-boil the eggs in a medium saucepan for 5-6 minutes, then peel and set aside.
- Serve the risotto in bowls, topped with a soft-boiled egg, and garnish with chopped parsley.
