Dutch-inspired Mushroom Risotto

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.

• 300g (10.5 oz) Arborio rice 300g (10.5 oz) Arborio rice
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250g (9 oz) mixed mushrooms (such as button, cremini, and shiitake), sliced 250g (9 oz) mixed mushrooms (such as button, cremini, and shiitake), sliced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• Salt and pepper, to taste Salt and pepper, to taste
• 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

1. 1.
   In a large saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced mushrooms to the saucepan and cook until they release their moisture and start to brown.
3. 3.
   Stir in the Arborio rice and cook for a couple of minutes, allowing the rice to toast slightly.
4. 4.
   Gradually add the vegetable broth, about 1 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
5. 5.
   Continue adding the broth and stirring until the rice is cooked al dente, tender yet firm to the bite.
6. 6.
   Stir in the dried thyme and parsley, and season with salt and pepper to taste.
7. 7.
   Remove the risotto from heat and let it rest for a few minutes before serving.
8. 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.