White wine, garlic, silky onion, Italian-style cheese, fresh cream & a rich vegetable stock combine to make this risotto dish shine. Garnished with parsley, crispy onion bits & pan-toasted pecan nuts. This Italian favourite is a sophisticated meal that is beyond satisfying, Chef!
Delheim’s Majestic Mushroom Risotto
Delheim’s Majestic Mushroom Risotto
with crispy onion bits & Italian-style cheese
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Button Mushrooms
- Crispy Onion Bits
- Fresh Cream
- Fresh Parsley
- Fresh Rosemary
- Garlic Clove/s
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon Juice
- Onion
- Onions
- Pecan Nuts
- Risotto Rice
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter (optional)
TAKE STOCK
Boil the kettle. Dilute the vegetable stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Set aside.
MMMUSHROOMS
Return the pot to a medium-high heat with a drizzle of oil. Fry the Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the mushrooms and the rosemary sprigs and fry until fragrant, 3-5 minutes (shifting occasionally). Add the garlic and fry for a further 30-60 seconds. Discard the rosemary sprigs.
WINE O' CLOCK
Add the rice, stir it through the Onion and mushroom, and then fry 1-2 minutes (shifting occasionally). Deglaze the pan with the wine and simmer until it evaporates. Add a ladleful of the stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the stock is finished and the rice is cooked al dente, 20-25 minutes. If you feel the risotto is a bit thick, loosen with a splash of warm water. Remove from the heat and stir through ¾ of the cheese, the cream and a generous knob of butter (optional). Remove from the heat, mix in ½ the parsley and season.
DECADENT & DELISH
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining cheese and parsley. Scatter over the pecan nuts and crispy Onion bits. Drizzle over some lemon juice (to taste) and dig in!
TAKE STOCK
Boil the kettle. Dilute the vegetable stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Set aside.
MMMUSHROOMS
Return the pot to a medium-high heat with a drizzle of oil. Fry the Onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the mushrooms and the rosemary sprigs and fry until fragrant, 3-5 minutes (shifting occasionally). Add the garlic and fry for a further 30-60 seconds. Discard the rosemary sprigs.
WINE O' CLOCK
Add the rice, stir it through the Onion and mushroom, and then fry 1-2 minutes (shifting occasionally). Deglaze the pan with the wine and simmer until it evaporates. Add a ladleful of the stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the stock is finished and the rice is cooked al dente, 20-25 minutes. If you feel the risotto is a bit thick, loosen with a splash of warm water. Remove from the heat and stir through ¾ of the cheese, the cream and a generous knob of butter (optional). Remove from the heat, mix in ½ the parsley and season.
DECADENT & DELISH
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining cheese and parsley. Scatter over the pecan nuts and crispy Onion bits. Drizzle over some lemon juice (to taste) and dig in!
TAKE STOCK
Boil the kettle. Dilute the vegetable stock with 1L [1.5L]|#7DA0D7 of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Set aside.
MMMUSHROOMS
Return the pot to a medium-high heat with a drizzle of oil. Fry the Onion until soft and translucent, 4-5 minutes (shifting occasionally). Add the mushrooms and the rosemary sprigs and fry until fragrant, 3-5 minutes (shifting occasionally). Add the garlic and fry for a further 30-60 seconds. Discard the rosemary sprigs.
WINE O' CLOCK
Add the rice, stir it through the Onion and mushroom, and then fry 1-2 minutes (shifting occasionally). Deglaze the pan with the wine and simmer until it evaporates. Add a ladleful of the stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the stock is finished and the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through ¾ of the cheese, the cream and a generous knob of butter (optional). If you feel the risotto is a bit thick, loosen with a splash of warm water. Remove from the heat, mix in ½ the parsley and season.
DECADENT & DELISH
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining cheese and parsley. Scatter over the pecan nuts and crispy Onion bits. Drizzle over some lemon juice (to taste) and dig in!
TAKE STOCK
Boil the kettle. Dilute the vegetable stock with 1L [1.5L]|#7DA0D7 of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Set aside.
MMMUSHROOMS
Return the pot to a medium-high heat with a drizzle of oil. Fry the Onion until soft and translucent, 4-5 minutes (shifting occasionally). Add the mushrooms and the rosemary sprigs and fry until fragrant, 3-5 minutes (shifting occasionally). Add the garlic and fry for a further 30-60 seconds. Discard the rosemary sprigs.
WINE O' CLOCK
Add the rice, stir it through the Onion and mushroom, and then fry 1-2 minutes (shifting occasionally). Deglaze the pan with the wine and simmer until it evaporates. Add a ladleful of the stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the stock is finished and the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through ¾ of the cheese, the cream and a generous knob of butter (optional). If you feel the risotto is a bit thick, loosen with a splash of warm water. Remove from the heat, mix in ½ the parsley and season.
DECADENT & DELISH
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining cheese and parsley. Scatter over the pecan nuts and crispy Onion bits. Drizzle over some lemon juice (to taste) and dig in!
Frequently Asked Questions
What is the preparation time for Delheim’s Majestic Mushroom Risotto?
The preparation time for Delheim’s Majestic Mushroom Risotto with crispy onion bits & Italian-style cheese is between 25 and 45 minutes.
What is the total time required to make Delheim’s Majestic Mushroom Risotto with crispy onion bits & Italian-style cheese?
The total time required to make Delheim’s Majestic Mushroom Risotto with crispy onion bits & Italian-style cheese is between 40 and 60 minutes.
How many servings does Delheim’s Majestic Mushroom Risotto provide?
4 servings
What are the main ingredients in Delheim’s Majestic Mushroom Risotto?
Button Mushrooms, Crispy Onion Bits, Fresh Cream, Fresh Parsley, Fresh Rosemary, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Pecan Nuts, Risotto Rice, Vegetable Stock, White Wine
What is the nutritional information of Delheim’s Majestic Mushroom Risotto?
Calories: 808, Carbs: 100 grams, Fat: grams, Protein: 18.4 grams, Sugar: 13.3 grams, Salt: 1734 grams
How do I prepare Delheim’s Majestic Mushroom Risotto?
DECADENT & DELISH: Bowl up a generous helping of the creamy risotto, sprinkle with the remaining cheese and parsley. Scatter over the pecan nuts and crispy onion bits. Drizzle over some lemon juice (to taste) and dig in! WINE O' CLOCK: Add the rice, stir it through the onion and mushroom, and then fry 1-2 minutes (shifting occasionally). Deglaze the pan with the wine and simmer until it evaporates. Add a ladleful of the stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the stock is finished and the rice is cooked al dente, 20-25 minutes. If you feel the risotto is a bit thick, loosen with a splash of warm water. Remove from the heat and stir through ¾ of the cheese, the cream and a generous knob of butter (optional). Remove from the heat, mix in ½ the parsley and season. MMMUSHROOMS: Return the pot to a medium-high heat with a drizzle of oil. Fry the onion until soft and translucent, 3-4 minutes (shifting occasionally). Add the mushrooms and the rosemary sprigs and fry until fragrant, 3-5 minutes (shifting occasionally). Add the garlic and fry for a further 30-60 seconds. Discard the rosemary sprigs. TAKE STOCK: Boil the kettle. Dilute the vegetable stock with 400ml [800ml]|#7DA0D7 of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Set aside.
What should be prepared from my kitchen to make Delheim’s Majestic Mushroom Risotto?
Button Mushrooms, Crispy Onion Bits, Fresh Cream, Fresh Parsley, Fresh Rosemary, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Pecan Nuts, Risotto Rice, Vegetable Stock, White Wine
How many calories does Delheim’s Majestic Mushroom Risotto have?
808 calories
How much fat content does Delheim’s Majestic Mushroom Risotto have?
grams
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