Rustic Mushroom Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 lb (450g) mushrooms, sliced (such as cremini or button mushrooms) 1 lb (450g) mushrooms, sliced (such as cremini or button mushrooms)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 tablespoons (30g) fresh parsley, chopped 2 tablespoons (30g) fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 70g (3g sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large, deep skillet, heat the olive oil and butter over medium heat.
3. 3.
   Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.
4. 4.
   Add the minced garlic and sliced mushrooms to the skillet and cook until the mushrooms are golden brown and have released their moisture, about 8-10 minutes.
5. 5.
   Add the Arborio rice to the skillet and stir well to coat the grains with the oil and butter mixture.
6. 6.
   Pour in the white wine and cook until it has been absorbed by the rice, stirring constantly.
7. 7.
   Begin adding the simmering vegetable broth to the skillet, one ladleful at a time, stirring continuously until each ladleful has been absorbed by the rice. Repeat this process until the rice is cooked al dente, which should take approximately 20-25 minutes.
8. 8.
   Stir in the grated Parmesan cheese until melted and well combined.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove the skillet from heat and let the risotto rest for a few minutes.
11. 11.
    Sprinkle the chopped parsley over the risotto before serving.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which contributes to the creamy texture of the dish.
• Mushrooms — Choose fresh mushrooms with a firm texture, such as cremini or button mushrooms, for the best flavor and consistency.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for a more intense and authentic taste.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• For a deeper mushroom flavor, consider using a combination of different mushroom varieties.
• If you prefer a stronger wine flavor, add an extra splash of white wine during the cooking process.
• To make the dish more indulgent, drizzle a small amount of truffle oil over the risotto before serving.
• 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 Rustic Mushroom Risotto hot in individual bowls or as a side dish. Garnish with additional grated Parmesan cheese and a sprig of fresh parsley for an extra touch of elegance.

Presentation advice

Present the Rustic Mushroom Risotto in a shallow bowl, allowing the creamy rice and mushrooms to take center stage. Consider adding a sprinkle of freshly ground black pepper or a drizzle of olive oil for visual appeal.