Turkish-style Mushroom Risotto

Ingredients

While the original Italian risotto is traditionally made with ingredients like Parmesan cheese and white wine, our Turkish adaptation incorporates Turkish spices and flavors. We replace Parmesan cheese with tangy Turkish yogurt and infuse the dish with warm spices like cumin and sumac. This fusion creates a unique and delicious twist on the classic risotto. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250g mushrooms, sliced 250g mushrooms, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon sumac 1 teaspoon sumac
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) Turkish yogurt 1/2 cup (120ml) Turkish yogurt
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 62g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the olive oil 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.
   Stir in the Arborio rice and cook for a few minutes until the grains are coated with oil and slightly toasted.
4. 4.
   In a separate pot, heat the vegetable broth until simmering.
5. 5.
   Gradually add the hot vegetable broth to the rice mixture, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
6. 6.
   Continue adding the broth and stirring until the rice is cooked al dente, creamy, and tender.
7. 7.
   Stir in the ground cumin, sumac, paprika, cinnamon, and nutmeg. Season with salt and pepper to taste.
8. 8.
   Remove the risotto from heat and stir in the Turkish yogurt until well combined.
9. 9.
   Serve the Turkish-style Mushroom Risotto hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and slice them evenly for even cooking.
• Turkish yogurt — Use thick and creamy Turkish yogurt for the best texture and flavor in the risotto.

Tips & Tricks

• For a richer flavor, you can sauté the mushrooms separately before adding them to the risotto.
• If you prefer a more intense spice profile, you can increase the amount of cumin and sumac.
• To add a touch of sweetness, you can sprinkle some pomegranate seeds on top of the risotto before serving.
• If you don't have Arborio rice, you can substitute it with any other short-grain rice.
• Leftover risotto can be transformed into delicious risotto balls by shaping them into small balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Turkish-style Mushroom Risotto as a main course accompanied by a fresh salad or roasted vegetables. It can also be served as a side dish alongside grilled meats or kebabs.

Presentation advice

Garnish the risotto with a sprinkle of sumac and a few extra slices of sautéed mushrooms for an appetizing presentation. Serve it in individual bowls or on a large platter for sharing.