Autumn Harvest: Txitxiki (wild Mushroom) Risotto With Idiazabal Cheese

Autumn is the perfect time to enjoy the rich flavors of wild mushrooms, and this Txitxiki (Wild Mushroom) Risotto with Idiazabal Cheese is a comforting and flavorful dish from Basque cuisine. The earthy mushrooms combined with the creamy rice and the smoky Idiazabal cheese create a dish that is perfect for a cozy night in.

Vegetarian Gluten Free Main Course Basque Basque Cuisine Risotto Wild Mushrooms Idiazabal Cheese
Autumn Harvest: Txitxiki (wild Mushroom) Risotto With Idiazabal Cheese

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/2 lb Txitxiki (wild mushrooms), cleaned and sliced
  • 1 cup grated Idiazabal cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large saucepan, heat the chicken or vegetable broth over medium heat.
  2. In a separate large skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
  3. Add the Arborio rice to the skillet and stir to coat the rice with the oil. Cook for 2-3 minutes.
  4. Pour in the white wine and cook until it has evaporated.
  5. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  6. After about 15 minutes, add the sliced wild mushrooms to the risotto and continue adding the broth until the rice is creamy and al dente.
  7. Stir in the grated Idiazabal cheese and butter until melted and well combined. Season with salt and pepper to taste.
  8. Remove from heat and let the risotto rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
15g

Supplies

Large saucepan Large skillet Wooden spoon Grater

Tools

Chef's knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Txitxiki Risotto with Idiazabal Cheese in warm bowls, garnished with a sprinkle of grated Idiazabal cheese and a drizzle of good quality olive oil.

Tips & tricks

For an extra layer of flavor, you can also add a splash of truffle oil to the risotto just before serving.

Cost

$20