Sunwhite

Mushroom Risotto

Prep time

15min

Cook time

60min

Mushroom risotto is a delicious way to try your hand at making risotto. Don’t be intimidated at the thought of making risotto - the secret is in the stirring!

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 6 cup Chicken Stock

  • 3 tbsp Olive Oil

  • 2 cup Mushrooms (Such As Shiitake, Chanterelle, Or Oyster) (cleaned and sliced into 1/2- to 1-inch pieces)

  • 2½ Shallots Or One Medium Sized Onion (diced)

  • 1½ cup Sunwhite Calrose Medium Grain Rice

  • 1 tbsp Lemon Juice

  • 4 tbsp Butter

  • ½ tsp Salt And Pepper (each)

  • ⅓ cup Parmesan Cheese

  • Flat Leaf Parsley (to garnish)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Mushroom Risotto

Method

  • In a large saucepan, heat the chicken broth and lemon juice to a simmer, being careful to not let it boil.

  • In a large skillet, heat 1 tablespoon of olive oil over high heat. Add in the mushrooms, season with salt and pepper, and sauté until nicely browned, approximately 3-4 minutes.

  • Remove the mushrooms from the pan and set them aside on paper towels to drain.

  • In the same skillet, heat 2 tablespoons of olive oil. Sauté the shallots (or onion) for 2 minutes, then add in the rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden - do not let it burn.

  • Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly.

  • Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time and stirring until absorbed until all 6 cups of chicken broth have been added in and absorbed.

  • Stir constantly to help the rice cook evenly. It should take about 30 minutes to add the entire 6 cups of chicken broth.

  • Once all the liquid has been used, stir in the mushrooms, butter, and the parmesan.

  • Garnish with parsley and serve.

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