Description
Creamy Mushroom Risotto is a delightful dish featuring rich flavors from shiitake and cremini mushrooms combined with parmesan cheese. This easy-to-follow recipe is ideal for a satisfying dinner or a comforting meal at home. Prepare for an unforgettable culinary experience!
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
- 1 tablespoon fresh thyme leaves
- ⅓ cup grated parmesan cheese
- chopped flat-leaf parsley
Instructions
- Prepare the broth by blending dried shiitakes in a high-speed blender until fine, mixing with vegetable broth in a saucepan to simmer.
- In a large pot, melt 1 tablespoon of butter over medium heat, sauté onion until translucent, add garlic and rice, then cook while stirring.
- Ladle in hot broth, mixing in ½ teaspoon salt and pepper, and continue adding broth until rice is creamy, cooking for 16 to 22 minutes.
- Simultaneously, in a skillet, melt 1 tablespoon of butter and sauté mushrooms with thyme until golden brown, season with remaining salt.
- Combine rice with remaining butter and Parmesan, adjust seasonings, and serve topped with sautéed mushrooms and parsley.
Notes
Use vegetable broth to keep it vegetarian-friendly.
For a richer flavor, feel free to experiment with different mushroom varieties besides shiitake and cremini.
Make sure to stir continually to avoid sticking and create the creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 2g
- Sodium: 945mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg