Cantabrian Style Mushroom Risotto (Risotto de Setas a la Cántabra)
Risotto de Setas a la Cántabra, or Cantabrian Style Mushroom Risotto, is a delicious and comforting dish hailing from the Cantabrian region of Spain. This creamy and flavorful risotto is made with locally foraged wild mushrooms, giving it a unique and earthy taste that is perfect for a cozy meal.
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 pound mixed wild mushrooms, cleaned and sliced
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a saucepan, heat the broth over low heat.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, and cook until softened.
- Add the rice to the skillet and stir to coat with the butter, cooking for about 2 minutes.
- Pour in the wine and cook until it has evaporated.
- Begin adding the warm broth to the rice, one ladle at a time, stirring constantly and waiting until the liquid is absorbed before adding more.
- Meanwhile, in another skillet, melt the remaining butter and sauté the mushrooms until they are golden and tender.
- Once the rice is creamy and al dente, stir in the sautéed mushrooms and Parmesan cheese. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving. Garnish with chopped parsley.
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
Saucepan Skillet
Tools
Wooden spoon Chef's knife Cutting board
Serving suggestions
Serve the Risotto de Setas a la Cántabra with a crisp green salad and a glass of chilled white wine for a delightful meal.
Tips & tricks
For the best flavor, use a variety of wild mushrooms such as porcini, chanterelles, and shiitake.
Cost
$15