Description
A gourmet mushroom risotto featuring arborio rice and a medley of wild mushrooms.
Ingredients
Scale
- 1 cup arborio rice
- 4 cups vegetable stock
- 1 cup mixed wild mushrooms, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat the vegetable stock in a saucepan and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the onions and sauté until translucent.
- Add garlic and mushrooms; cook until mushrooms are tender.
- Stir in the arborio rice, toasting it for 1-2 minutes.
- Pour in white wine and stir until absorbed.
- Gradually add warm vegetable stock, one ladle at a time, stirring continuously until absorbed before adding more.
- Cook for about 18-20 minutes until rice is creamy and al dente.
- Remove from heat, stir in butter and Parmesan cheese. Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, use a mix of different mushrooms.
- For a vegan version, omit the cheese and butter or substitute with plant-based alternatives.
- Experiment with different herbs for garnish, such as thyme or chives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: cooking recipes, mushroom risotto, gourmet recipes