Description
Treat yourself to creamy mushroom risotto, featuring a delightful blend of fresh mushrooms and parmesan. This easy-to-make dish is perfect for a quick dinner or a comforting meal any day.
Ingredients
Scale
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 1½ cups carnaroli 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 into a fine powder and mixing with stock. Simmer in a saucepan and reserve some for the risotto.
- Melt 1 tablespoon butter in a pot over medium heat. Sauté onion until translucent, then add garlic and cook until fragrant.
- Add the rice, cooking for 1 minute while stirring. Add 1½ cups hot stock, salt, and pepper. Stir frequently until liquid is mostly absorbed, then add more stock gradually until the rice is creamy and tender, about 16-22 minutes.
- Meanwhile, melt another tablespoon of butter in a skillet, add mushrooms and thyme, cooking until golden brown. Season with remaining salt and adjust if necessary. Remove from heat.
- Stir in remaining butter and parmesan into the risotto, taste, and adjust seasonings. Spoon into dishes, top with mushrooms, and garnish with parsley and more cheese.
Notes
Use a mix of fresh shiitake and cremini mushrooms for the best flavor and texture.
Make sure not to overcook the rice, as it should remain creamy yet firm.
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 2g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg