Creamy Mushroom Risotto

Ingredients

In this adaptation from the original Croatian dish, Mljetski rižot, we have incorporated Italian-American flavors and techniques. The original dish typically includes ingredients like fish, shellfish, and local herbs. However, for the Italian-American version, we have replaced the seafood with mushrooms to create a vegetarian-friendly option. Additionally, we have used Arborio rice, a staple in Italian cuisine, to achieve the desired creamy texture. We alse have the original recipe for Mljetski rižot, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) dry white wine 1/2 cup (120ml) dry white wine
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 11g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 9g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth over medium heat and keep it warm.
2. 2.
   In a separate large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the sliced mushrooms to the pan and cook until they release their moisture and turn golden brown.
4. 4.
   Stir in the Arborio rice and cook for a minute, ensuring each grain is coated with the oil.
5. 5.
   Pour in the white wine and cook until it is absorbed by the rice.
6. 6.
   Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Repeat this process until the rice is cooked al dente, which should take about 20 minutes.
7. 7.
   Stir in the heavy cream, grated Parmesan cheese, and butter. Season with salt and pepper to taste.
8. 8.
   Cook for an additional 2-3 minutes until the risotto reaches a creamy consistency.
9. 9.
   Remove from heat and let it rest for a few minutes before serving.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as they can become waterlogged.

Tips & Tricks

• To enhance the mushroom flavor, you can use a combination of different mushroom varieties such as cremini, shiitake, and oyster mushrooms.
• Stir the risotto frequently to ensure even cooking and to prevent it from sticking to the pan.
• For a more intense flavor, you can add a splash of truffle oil or truffle-infused olive oil at the end.

Serving advice

Serve the Creamy Mushroom Risotto as a main course accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled chicken or steak.

Presentation advice

When plating the Creamy Mushroom Risotto, use a wide-rimmed bowl or plate to showcase the creamy texture. Garnish with a sprig of fresh parsley on top for a pop of color.