Spiced Mushroom Risotto
Spiced Mushroom Risotto
Get this quick and easy mushroom risotto recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
  • 4 cups vegetable stock
  • ¼ cup butter
  • 1 small onion, finely chopped
  • 5 whole star anise
  • 1 tablespoon garam masala
  • ¼ cup dried curry leaves
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon green cardamom pods
  • 2 cups thinly sliced mushrooms, a combination of oyster, shitaki and portabellos
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 2 tablespoons butter
  • Parmigiana shavings
  • Crushed dried Chillies
  1. Bring stock to a simmer over medium heat. Turn to low and keep hot
  2. Melt butter in a large saucepan and when it begins to foam add onions and cook until they are soft, about 3 minutes
  3. Add spices and continue to cook for 1 minute. Stir in mushrooms and cook until they begin to caramelize, about 5 minutes
  4. Add rice, stirring so it is well coated with butter and then add the wine, stirring constantly as it is absorbed into the rice
  5. Begin to add the hot stock a little at a time and continue to stir constantly as it is absorbed into the rice
  6. The rice is done when it is tender and creamy in consistency, about 30 minutes
  7. Turn off heat and stir in 3 tablespoons of butter and season with salt
  8. Spoon into wide shallow bowls and garnish with shavings of parmigiana and a scattering of dried Chillies

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