Creamy 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 cup (240ml) water 1 cup (240ml) water
• 1 lb (450g) fresh mushrooms, sliced 1 lb (450g) fresh mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 1/2 cup (120ml) grated Parmesan cheese 1/2 cup (120ml) grated Parmesan cheese
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth and keep it warm over low heat.
2. 2.
   In a separate large pan, heat the olive oil and butter over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
4. 4.
   Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
5. 5.
   Add the Arborio rice to the pan and stir well to coat each grain with the oil and butter mixture.
6. 6.
   Pour in the white wine and cook until it is absorbed by the rice.
7. 7.
   Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.
8. 8.
   Continue this process until the rice is cooked al dente, tender yet still slightly firm to the bite.
9. 9.
   Stir in the grated Parmesan cheese and fresh thyme leaves.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Remove from heat and let the risotto rest for a few minutes before serving.

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 can absorb too much moisture.

Tips & Tricks

• Use Arborio rice for the best results, as it has a high starch content that creates a creamy texture.
• Stir the risotto constantly while adding the broth to ensure even cooking and prevent sticking.
• For a richer flavor, you can add a splash of truffle oil or a handful of grated Pecorino Romano cheese before serving.
• Experiment with different types of mushrooms, such as porcini or shiitake, to add unique flavors to your risotto.
• Leftover risotto can be transformed into delicious arancini (fried rice balls) by shaping them into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Creamy Mushroom Risotto hot in individual bowls. Garnish with a sprinkle of fresh thyme leaves and a drizzle of extra virgin olive oil for an extra touch of flavor.

Presentation advice

To enhance the presentation, you can top the risotto with a few sautéed mushrooms and a sprinkle of grated Parmesan cheese. Serve it alongside a fresh green salad or roasted vegetables for a complete meal.