Description
This creamy mushroom risotto features earthy flavors and a rich texture, combining carnaroli rice, fresh mushrooms, and parmesan for a comforting dish that’s easy to prepare.
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 (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 for garnish
Instructions
- Blend dried shiitakes in a high speed blender until fine; mix with 4 cups of stock and add remaining broth to a saucepan. Simmer and set aside a ladle for use later.
- In a heavy pot, melt 1 tablespoon of butter over medium heat. Add minced onion and sauté until translucent (about 3 minutes), then add minced garlic and cook until fragrant (about 1 minute).
- Stir in rice and allow to cook for 1 minute. Ladle in 1½ cups hot stock, adding salt and pepper. Stir frequently, adding more broth as needed until absorbed, cooking until rice is creamy and tender (16 to 22 minutes).
- While rice cooks, melt remaining butter in a skillet, add sliced mushrooms and thyme, cooking until golden brown (5 to 8 minutes). Season with remaining salt.
- Once rice is cooked, stir in remaining butter and parmesan. Adjust seasoning to taste. Serve in dishes topped with mushrooms, parsley, and additional cheese.
Notes
For a richer flavor, use homemade vegetable broth if available.
Adjust the amount of parmesan for personal preference, adding more for a cheese-loving touch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg