Wild Mushroom Risotto
Wild Mushroom Risotto is a creamy, indulgent dish that perfectly balances the earthy flavors of wild mushrooms with the richness of Arborio rice. This delightful recipe combines simple ingredients to create a sophisticated meal that’s perfect for any occasion. With its comforting texture and aromatic essence, this risotto will impress your family and friends while being easy enough for beginner cooks to master.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 ½ cups Arborio rice
- 4 cups vegetable broth
- 1 cup wild mushrooms, cleaned and sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup apple vinegar
- ½ cup grated Parmesan cheese (or a vegan alternative)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter (or vegan butter)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat vegetable broth in a saucepan over medium heat; keep warm.
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add onion and garlic; sauté until translucent.
- Add sliced wild mushrooms; cook until tender and browned, about 5-7 minutes.
- Stir in Arborio rice; toast for about 2 minutes while stirring.
- Pour in apple vinegar; stir until mostly absorbed by the rice.
- Gradually add warm vegetable broth, one ladle at a time, stirring continuously until absorbed before adding more. Repeat until rice is creamy and al dente (about 18-20 minutes).
- Remove from heat; stir in remaining butter and Parmesan cheese. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Find it online: https://tastyamelia.com/wild-mushroom-risotto/