Bovec Wild Mushroom Risotto (Bovška Divja Gobova Rižota)

Bovška Divja Gobova Rižota, also known as Bovec Wild Mushroom Risotto, is a traditional Slovenian dish that showcases the rich flavors of wild mushrooms. This creamy and savory risotto is a comforting and satisfying meal, perfect for a cozy dinner at home.

Vegetarian Gluten Free Main Course Slovenian Slovenian Cuisine Risotto Wild Mushrooms Comfort Food
Bovec Wild Mushroom Risotto (Bovška Divja Gobova Rižota)

Ingredients

  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup dry white wine
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound mixed wild mushrooms (such as porcini, chanterelle, or oyster), cleaned and sliced
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. In a large pot, heat the chicken or vegetable broth over medium heat. Keep it warm while you prepare the risotto.
  2. In a separate large, deep pan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
  3. Add the Arborio rice to the pan and stir to coat the grains with the butter and oil mixture. Cook for 2-3 minutes, or until the rice becomes translucent around the edges.
  4. Pour in the white wine and stir until it is absorbed by the rice.
  5. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
  6. While the risotto is cooking, in a separate pan, sauté the sliced wild mushrooms in the remaining 2 tablespoons of butter until they are golden and tender. Season with salt and pepper.
  7. Once the risotto is ready, stir in the sautéed wild mushrooms and grated Parmesan cheese. Season with salt and pepper to taste.
  8. Divide the risotto among serving plates, garnish with chopped fresh parsley, and serve hot.

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
8g
Fat
15g
Fiber
3g

Supplies

Large pot Large, deep pan Wooden spoon Ladle Knife Cutting board Grater Serving plates

Tools

Cooking thermometer

Serving suggestions

Serve the Bovška Divja Gobova Rižota with a crisp green salad and a glass of white wine for a delightful dining experience.

Tips & tricks

For the best flavor, use a variety of wild mushrooms in the risotto, such as porcini, chanterelle, and oyster mushrooms.

Cost

$20