Autumn Wild Mushroom Risotto
Earthy wild mushrooms shine in this creamy risotto, enriched with Parmesan cheese and white wine, creating the perfect comforting dish for a cozy autumn evening.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, warmed
12 oz mixed wild mushrooms, cleaned and sliced
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped
Instructions
1. Heat olive oil and butter in a large pan over medium heat.
2. Add onions and garlic, sauté until onions are translucent.
3. Stir in the Arborio rice, cooking until it is lightly toasted.
4. Pour in the white wine, stirring constantly until absorbed.
5. Gradually add the warmed broth, one cup at a time, stirring frequently until the liquid is absorbed and the rice is creamy and tender.
6. In a separate pan, sauté the mushrooms until golden and season with salt and pepper.
7. Stir the mushrooms into the risotto and add the Parmesan cheese.
8. Season with additional salt and pepper, if desired, and garnish with fresh parsley before serving.
Storage
Store cooled risotto in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place risotto in a pan over medium heat, adding a splash of broth or water to loosen the texture. Stir until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/autumn-wild-mushroom-risotto
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
