Bosnian Risotto With Mushrooms in White Wine
Bosnian 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.
Bosnian Risotto With Mushrooms in White Wine
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
- Heat oil in a deep pot over medium. Mince onion, add to the pot, and simmer until it crystalizes.
- Wash rice, drain, and add to the onion.
Cover with wine, and let simmer. Stir occasionally. - 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.
- 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.
- 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.).
