Step 2: The Wild Mushroom Risotto

  1. Heat Olive Oil in Saucepan
  2. Add Rice, Mushrooms & Herbs
  3. Stir Rice until it is Toasted & Browned
  4. Add Hot Chicken Stock 1/4 cup at a time (Tip: hot stock incorporates into the Risotto faster then cold)
  5. You must stir the Risotto continuously throughout the cooking process
  6. Add another 1/4 cup Stock when previous stock is absorbed (as you stir)
  7. Continue until all Stock is used (still stirring)
  8. When all liquid is absorbed take off heat and stir in Cheese (Stir some more)
  9. Set Risotto aside to cool
  10. Once cooled, put Risotto in fridge so that it can be rolled
It is tasty.
is there a way to change the color? bizarrely it looks like maggots when i try to make it. not very appetizing
You can make the Risotto any color by just changing up the ingredients you add... pesto or spinich risotto will make it green, add some safron to plain risotto and it will be yellowish, add beets and make it deep red.. squid ink for black... just use your imagination...
very gourmet... I love the color of the shrimp....

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