Description
This creamy mushroom risotto showcases rich flavors and a velvety texture, making it an ideal meal for a cozy night in. With simple ingredients like carnaroli rice, fresh mushrooms, and parmesan, this dish promises to be a crowd-pleaser that’s both easy to prepare and incredibly comforting.
Ingredients
Scale
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced (about 2 cups)
- 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 (ideally a mix of fresh shiitake and cremini)
- 1 tablespoon fresh thyme leaves
- ⅓ cup grated parmesan cheese (more for garnish)
- chopped flat-leaf parsley (for garnish)
Instructions
- Prepare the broth by blending dried shiitake mushrooms into a fine powder using a high-speed blender. Combine with 4 cups of vegetable stock and blend thoroughly. Transfer to a saucepan, add the remaining broth, cover, and bring to a simmer.
- In a large pot, melt 1 tablespoon of butter over medium heat. Cook the minced onion until translucent, then add garlic and cook until fragrant. Stir in the rice, cooking for another minute, then add 1½ cups of hot broth along with ½ teaspoon of salt and pepper. Cook while stirring often until most of the liquid absorbs, then gradually add more broth until the rice is tender and creamy, which usually takes about 16-22 minutes.
- While the rice cooks, in a skillet melt another tablespoon of butter and sauté the sliced mushrooms with thyme until golden brown. Season with remaining salt and adjust if needed once cooked through.
- Finish the risotto by stirring in the last tablespoon of butter and grated parmesan. Adjust seasonings as necessary. Plate the risotto, topping it with the sautéed mushrooms, parsley, and additional cheese.
Notes
For a deeper flavor, allow the mushroom powder to incorporate fully in the broth before adding to the rice.
Avoid overcooking the risotto to ensure it remains creamy and the rice retains some bite.
Nutrition
- Serving Size: 1 cup
- Calories: 395
- Sugar: 2g
- Sodium: 782mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg