Creamy Mushroom Risotto

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) cremini mushrooms, sliced 8 ounces (225g) cremini mushrooms, sliced
• 4 ounces (115g) shiitake mushrooms, sliced 4 ounces (115g) shiitake mushrooms, sliced
• 1 ½ cups (300g) Arborio rice 1 ½ cups (300g) Arborio rice
• ½ cup (120ml) dry white wine ½ cup (120ml) dry white wine
• 4 cups (960ml) vegetable broth, warmed 4 cups (960ml) vegetable broth, warmed
• ½ cup (50g) grated Parmesan cheese ½ cup (50g) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 / 1590
• Fat (total, saturated): 12g / 4g
• Carbohydrates (total, sugars): 55g / 3g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

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 cremini and shiitake mushrooms to the pan and cook until they release their moisture and become golden brown.
3. 3.
   Stir in the Arborio rice and cook for a minute, ensuring each grain is coated with the oil.
4. 4.
   Pour in the white wine and cook until it evaporates, stirring constantly.
5. 5.
   Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is cooked al dente, tender yet firm to the bite.
6. 6.
   Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. 7.
   Remove from heat and let the risotto 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. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as they tend to absorb moisture.

Tips & Tricks

• Use Arborio rice for the perfect creamy texture.
• Stir the risotto constantly to release the starch and achieve a creamy consistency.
• Add a splash of vegetable broth if the risotto becomes too dry.
• For a more intense mushroom flavor, you can add a small amount of dried porcini mushrooms to the broth while warming it.
• Experiment with different mushroom varieties for unique flavor profiles.

Serving advice

Serve the Creamy Mushroom Risotto as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or roasted vegetables.

Presentation advice

To enhance the presentation, sprinkle some extra grated Parmesan cheese and a few sautéed mushrooms on top of each serving. Garnish with a sprig of fresh parsley for a pop of color.