Hungarian-style Mushroom Risotto

Ingredients

While the original Italian risotto is typically made with Arborio rice and flavored with Parmesan cheese, this Hungarian adaptation incorporates local ingredients and spices. Hungarian mushrooms, such as porcini or chanterelles, are used to infuse the dish with a rich and earthy flavor. Additionally, Hungarian paprika adds a subtle smokiness and depth to the risotto. We alse have the original recipe for Risotto, so you can check it out.

• 300g (10.5 oz) Hungarian mushrooms (porcini or chanterelles), sliced 300g (10.5 oz) Hungarian mushrooms (porcini or chanterelles), sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 300g (1 ½ cups) Arborio rice 300g (1 ½ cups) Arborio rice
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 100ml (1/2 cup) dry white wine 100ml (1/2 cup) dry white wine
• 2 tablespoons butter 2 tablespoons butter
• 100g (1 cup) grated Hungarian cheese (such as Trappista or Edam) 100g (1 cup) grated Hungarian cheese (such as Trappista or Edam)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 12g / 5g (total / saturated)
• Carbohydrates: 60g / 3g (total / sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pan, 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 pan and cook until they release their moisture and start to brown.
3. 3.
   Sprinkle the Hungarian paprika over the mushrooms and stir well to coat.
4. 4.
   Add the Arborio rice to the pan and stir for a minute to toast the grains.
5. 5.
   Pour in the white wine and cook until it evaporates.
6. 6.
   Gradually add the vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is cooked al dente, about 20 minutes.
7. 7.
   Stir in the grated Hungarian cheese until melted and creamy. Season with salt and pepper to taste.
8. 8.
   Remove from heat and let the risotto rest for a few minutes before serving.
9. 9.
   Garnish with freshly chopped parsley and serve hot.

Treat your ingredients with care...

• Hungarian mushrooms — Make sure to clean the mushrooms thoroughly before slicing. If using dried mushrooms, rehydrate them in warm water before slicing and cooking.

Tips & Tricks

• To enhance the flavor, you can add a splash of Hungarian white wine during the cooking process.
• For a creamier texture, stir in a tablespoon of sour cream at the end.
• Experiment with different types of Hungarian cheese for a unique twist.
• If you prefer a stronger paprika flavor, use a combination of sweet and hot Hungarian paprika.
• Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Hungarian-style Mushroom Risotto as a main course, accompanied by a fresh green salad or pickled vegetables. It pairs well with a glass of Hungarian white wine.

Presentation advice

For an elegant presentation, garnish the risotto with a sprinkle of Hungarian paprika and a sprig of fresh parsley. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the mushrooms to shine through.