Mushroom Risotto
Servings: 4 people
- 2 tablespoons (30 grams) extra virgin olive oil
- 1 (1) onion finely chopped
- 2 cloves (2 cloves) garlic grated
- 1 pound (500 grams) mushrooms mixed - white mushrooms, portobello, chanterelle, or other
- ¼ cup (10 grams) dried porcini optional
- 1½ cups (300 grams) Arborio rice
- ⅓ cup (80 grams) dry white wine substitute vegetable broth
- 6 cups (1½ liters) vegetable broth
- 3 tablespoons (45 grams) butter cold
- ½ cup (50 grams) parmesan cheese grated, or more to taste
- 3 tablespoons (1 handful) flat-leaf parsley chopped
- ½ teaspoon (½ teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper or more to taste
- COOK THE MUSHROOMS: Soak ¼ cup dried porcini in hot water for 10 minutes.Rinse and chop 1 pound mushrooms into small pieces. Heat 6 cups vegetable broth in a pot and keep it warm throughout the recipe.Heat 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven. Sauté 1 onion (finely chopped) for 3 minutes.Add 2 cloves garlic (grated) and sauté one more minute.Add chopped mushrooms, soaked mushrooms drained from the soaking water, ½ teaspoon salt, and ⅛ teaspoon black pepper. Cook for 5 minutes.
- ADD THE RICE: Add 1½ cups Arborio rice and stir for about 2 minutes on medium-high heat until the rice has absorbed all the liquid.Pour in ⅓ cup dry white wine and stir until absorbed.
- SIMMER & STIR: Add 1 cup of vegetable broth and stir almost continuously on medium heat until the rice absorbs the liquid.Repeat this (adding 1 cup of broth + stirring until it absorbs it) until the rice is cooked but has a slight bite – 15 to 18 minutes.
- MAKE IT CREAMY: Turn the heat off and add ½ cup parmesan cheese, 3 tablespoons butter, and 3 tablespoons flat-leaf parsley.Stir for 2 minutes or until the ingredients are fully incorporated into the rice.If the risotto is too thick, stir in more vegetable broth. Taste and adjust for salt before serving.You can top it with shaved parmesan, parsley, or scallions and drizzle with balsamic vinegar glaze.
