Description
Creamy Mushroom Risotto is a delightful dish featuring rich flavors and simple ingredients. Perfect for a cozy dinner, this recipe brings together carnaroli rice, fresh mushrooms, and parmesan cheese for a comforting experience.
Ingredients
Scale
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 1½ cups carnaroli rice
- ¾ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper
- 1 lb mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- ⅓ cup grated parmesan cheese
- chopped flat-leaf parsley
Instructions
- Prepare the broth: Blend dried shiitakes in a high-speed blender until powdered. Gradually blend with 4 cups of stock, then combine with remaining 3 cups of vegetable stock in a medium saucepan. Heat until simmering.
- Cook the risotto: Melt 1 tablespoon of butter in a large pot. Sauté the onion until translucent, then add garlic and cook for 1 minute. Stir in rice and add 1½ cups hot stock, seasoning with ½ teaspoon salt and pepper. Continue to add broth gradually, cooking until tender and creamy, about 16-22 minutes.
- Cook the mushrooms: In a skillet, melt 1 tablespoon of butter and sauté the mushrooms with thyme until golden brown, around 5-8 minutes. Season with remaining salt and remove from heat.
- Assemble: Stir the remaining butter and parmesan into the rice. Adjust seasonings, then serve the risotto topped with mushrooms and garnished with parsley and additional cheese.
Notes
For a richer flavor, blend dried shiitakes into a powder before cooking the risotto.
Fresh shiitake and cremini mushrooms add variety and depth to the dish.
Adjust salt and cheese according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg