Mushroom Risotto [ 40 min ]
This Creamy Forest Mushroom Risotto is not just a meal, it's a culinary experience! The rich, earthy flavor of mushrooms, combined with the creamy consistency of Arborio rice, makes it a comforting dish ideal for any season. Perfect for a weeknight dinner or to impress guests, this risotto is easy to prepare yet tastes like gourmet cuisine. Enjoy a delightful and hearty dish that brings the flavors of an Italian forest to your table.
Ingrédients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1/2 cup Parmesan cheese, grated
- 1/2 cup dry white wine
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped
- Salt and and black pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 5 minutes.
- Add the mushrooms to the skillet and cook until they release their liquid and begin to brown, about 5 minutes.
- Add the Arborio rice to the skillet and cook, stirring frequently, for about 2 minutes until the rice is well-coated and slightly toasted.
- Pour in the white wine, stirring constantly until it is fully absorbed by the rice.
- Begin adding the warm vegetable broth one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.
- Continue this process until the rice is creamy and tender, about 18-20 minutes.
- Stir in the butter and Parmesan cheese, mixing until both are fully melted and incorporated into the risotto.
- Season with salt and black pepper to taste, and garnish with fresh parsley before serving.
Nutrition
Serving: 100gCalories: 380kcalCarbohydrates: 50gProtéines: 10gFat: 14gSucre: 3g
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