Description
Enjoy the irresistible taste of Creamy Mushroom Risotto, a delightful dish featuring Arborio rice, fresh shiitake mushrooms, and rich parmesan. Perfect for a quick dinner or comforting meal!
Ingredients
Scale
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced (about 2 cups)
- 4 cloves garlic, minced
- 1½ cups carnaroli rice (or arborio rice)
- ¾ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper
- 1 lb mushrooms, sliced (ideally a mix of fresh shiitake and cremini)
- 1 tablespoon fresh thyme leaves
- ⅓ cup grated parmesan cheese (more for garnish)
- chopped flat-leaf parsley (for garnish)
Instructions
- Prepare the broth by blending dried shiitakes into a fine powder and mixing it with 4 cups of vegetable stock. Transfer to a medium saucepan, add the remaining 3 cups, and bring to a simmer.
- In a large pot, melt 1 tablespoon butter over medium heat. Cook the onion until translucent, followed by the garlic until fragrant. Stir in the rice and cook for 1 minute.
- Ladle 1½ cups of hot stock over the rice with salt and pepper. Continue adding stock gradually, cooking until the rice is tender and creamy, about 16 to 22 minutes.
- In a skillet, melt another tablespoon of butter, then add mushrooms and thyme, cooking until golden brown. Season with salt.
- Stir in the final tablespoon of butter and parmesan into the cooked rice. Serve garnished with mushrooms, parsley, and additional cheese.
Notes
For an extra flavor, use a mix of different mushrooms in the recipe.
Ensure not to overcook the rice to maintain its texture and creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg