Description
Indulge in the rich, earthy flavors of this Wild Mushroom Risotto. A creamy and comforting Italian rice dish that combines Arborio rice with a variety of wild mushrooms, Parmesan cheese, and a hint of white wine. Perfect for a cozy night in or to impress guests at a dinner party.
Ingredients
Arborio Rice:
1 1/2 cups
Vegetable or Chicken Broth:
4 cups, kept warm
Dry White Wine:
1/2 cup
Mixed Wild Mushrooms:
1 pound (such as shiitake, cremini, oyster), cleaned and sliced
Onion:
1 small, finely chopped
Garlic:
2 cloves, minced
Olive Oil:
3 tablespoons
Unsalted Butter:
3 tablespoons
Parmesan Cheese:
1/2 cup, grated
Salt and Black Pepper:
to taste
Fresh Parsley:
2 tablespoons, chopped (optional)
Instructions
- Sauté Mushrooms: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden and tender, about 7 to 10 minutes. Season with salt and set aside.
- Prepare Risotto: In a large saucepan, heat remaining olive oil and 1 tablespoon butter. Cook onion and garlic until softened, about 3 minutes. Add Arborio rice, coat with oil. Pour in white wine and cook until mostly absorbed. Add warm broth ladle by ladle, stirring frequently until creamy and tender, about 18 to 20 minutes.
- Finish and Serve: Stir in sautéed mushrooms, remaining butter, and Parmesan cheese. Season with salt and pepper. Garnish with parsley before serving.
Notes
- Use fresh mushrooms for best flavor.
- Stirring constantly helps release the rice’s starch for a creamy texture.
- Substitute Parmesan with a vegetarian alternative if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
