Recipe
Dutch-inspired Mushroom Risotto
Savory Mushroom Delight: Dutch-style Risotto
4.7 out of 5
In the context of Dutch cuisine, this Dutch-inspired Mushroom Risotto brings a delightful twist to the traditional Italian dish. Combining the rich flavors of mushrooms with creamy Arborio rice, this dish is a comforting and satisfying meal that will transport you to the heart of the Netherlands.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if using vegetable oil instead of butter), Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw food
Ingredients
While the original Italian risotto typically includes ingredients like Parmesan cheese and white wine, this Dutch-inspired version omits these ingredients to align with Dutch culinary preferences. Additionally, the use of local mushrooms and the incorporation of Dutch herbs and spices give this risotto a distinct Dutch twist. We alse have the original recipe for Risotto, so you can check it out.
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300g (10.5 oz) Arborio rice 300g (10.5 oz) Arborio rice
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1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
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2 tablespoons butter 2 tablespoons butter
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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250g (9 oz) mixed mushrooms (such as button, cremini, and shiitake), sliced 250g (9 oz) mixed mushrooms (such as button, cremini, and shiitake), sliced
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried parsley 1 teaspoon dried parsley
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh parsley, for garnish Fresh parsley, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 8g, 4g
- Carbohydrates (total, sugars): 63g, 3g
- Protein: 7g
- Fiber: 3g
- Salt: 1g
Preparation
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1.In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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2.Add the sliced mushrooms to the saucepan and cook until they release their moisture and start to brown.
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3.Stir in the Arborio rice and cook for a couple of minutes, allowing the rice to toast slightly.
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4.Gradually add the vegetable broth, about 1 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
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5.Continue adding the broth and stirring until the rice is cooked al dente, tender yet firm to the bite.
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6.Stir in the dried thyme and parsley, and season with salt and pepper to taste.
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7.Remove the risotto from heat and let it rest for a few minutes before serving.
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8.Garnish with fresh parsley and serve hot.
Treat your ingredients with care...
- Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. If using shiitake mushrooms, remove the tough stems before slicing.
Tips & Tricks
- To enhance the mushroom flavor, you can sauté the mushrooms separately before adding them to the risotto.
- For a creamier texture, stir in a tablespoon of vegan cream or plant-based milk at the end of cooking.
- Experiment with different types of mushrooms to add depth and variety to the dish.
- If you prefer a stronger herbal flavor, you can add fresh thyme and parsley instead of dried.
- Leftover risotto can be transformed into delicious arancini by shaping the risotto into balls, coating them in breadcrumbs, and frying until golden brown.
Serving advice
Serve the Dutch-inspired Mushroom Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of dry white wine or a refreshing Dutch beer.
Presentation advice
For an elegant presentation, garnish the risotto with a sprig of fresh parsley and a sprinkle of paprika. Serve it in individual bowls or on a large platter, allowing the creamy rice and mushrooms to take center stage.
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