Wild Mushroom Risotto
Creamy, earthy, and utterly comforting, wild mushroom risotto is the perfect dish for an intimate dinner. Its rich flavors and indulgent texture create a warm, inviting ambiance.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp olive oil
1 lb assorted wild mushrooms, cleaned and sliced
1 cup Arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated
2 tbsp unsalted butter
Salt and pepper to taste
2 tbsp fresh parsley, chopped for garnish
Instructions
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the mushrooms and sauté until browned and tender, about 5 minutes. Remove and set aside.
3. In the same skillet, reduce the heat to medium and add the onion and garlic. Cook until softened, about 3 minutes.
4. Add the Arborio rice and stir to coat the grains with oil.
5. Pour in the white wine, stirring constantly until the wine is absorbed.
6. Gradually add the vegetable broth, one cup at a time, stirring frequently, until the liquid is absorbed before adding more.
7. Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.
8. Stir in the cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the risotto.
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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.
