Risotto With Mushrooms in White Wine

Risotto with mushrooms in white wine is the lazy person’s way to a rapid feast! Today we do the tremendously flavorful rice simmered in wine, and topped with softest portobello mushrooms. 

Risotto With Mushrooms in White Wine (Riža sa Gljivama u Bijelom Vinu)

• Cook Time: 40 mins
• Total Time: 40 mins
• Yield: 4 1x
• Category: Main Course, vegetarian

 

Ingredients

• 3–4 tablespoons oil
• 1 yellow onion
• 10 ounces portobello mushrooms
• 1 cup white rice
• 1 cup white wine (Chardonnay or Pinot Grigio)
• 1 teaspoon seasoned salt
• 2 cups hot water (approximately)
• 1 teaspoon parsley

Instructions

1. Heat oil in a deep pot over medium. Mince onion, add to the pot, and simmer until it crystalizes.
2. Wash rice, drain, and add to the onion. Cover with wine, and let simmer. Stir occasionally.
3. After a few minutes, start adding hot water to the pot. (Over the entire cooking period you’ll add between 1.5 and 2 cups of hot water to the rice. Determine the volume based on how the rice cooks. If it looks sticky, add more.) Simmer for another 10 minutes. Stir occasionally.
4. Wash and dice mushrooms. Add to the pot. Mix everything well. Simmer for another 15-20 minutes, or until mushrooms are soft and the rice is done, stirring every few minutes.
5. At the very end, garnish with seasoned salt and parsley.

Notes

Recipe was adjusted from Mika Dajmak’s cookbook (Dajak, Mika. (2014) “All Over Ex-Yu With A Fork.” MARSO doo.).