Description
Enjoy a delightful dish of Creamy Mushroom Risotto, featuring carnaroli rice, a blend of fresh mushrooms, and rich parmesan cheese. Perfect for a comforting meal that’s easy to prepare and sure to impress.
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
- Add dried shiitakes to a blender and blend into a fine powder. Combine powder with 4 cups of stock and blend until mixed. Transfer to a saucepan, add the remaining stock, cover, and bring to a simmer.
- In a large pot, melt 1 tablespoon butter over medium heat. Add onion and cook until translucent, about 3 minutes. Then, add minced garlic and cook for an additional minute.
- Stir in the rice and cook for 1 minute, stirring to coat. Pour in 1½ cups of hot stock along with ½ teaspoon of salt and pepper. Stir frequently, adding more stock as the rice absorbs it, cooking until creamy and tender (16 to 22 minutes).
- In a skillet, melt the remaining 1 tablespoon butter over medium heat. Add sliced mushrooms and thyme, cooking until mushrooms are golden brown (5 to 8 minutes). Season with salt and pepper to taste, then remove from heat.
- Gently mix the last tablespoon of butter and parmesan cheese into the cooked rice. Adjust seasoning if needed. Serve the risotto topped with sautéed mushrooms, parsley, and additional parmesan.
Notes
For a deeper flavor, let the dried shiitakes sit in the blender longer before blending.
Use a mix of fresh shiitake and cremini mushrooms for added texture and taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg