Durmitor Wild Mushroom Risotto

Indulge in the rich flavors of Montenegro with this Durmitor Wild Mushroom Risotto recipe. This creamy and earthy dish is a staple in Montenegrin cuisine, perfect for a cozy night in or a special gathering with loved ones.

Durmitor Wild Mushroom Risotto

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb mixed wild mushrooms, cleaned and sliced
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a saucepan, heat the vegetable broth over low heat.
  2. In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  3. Add the Arborio rice to the skillet and stir to coat the grains with the oil. Cook for 2 minutes.
  4. Pour in the white wine and cook until it has evaporated.
  5. Add a ladleful of the warm vegetable broth to the rice and cook, stirring constantly, until the liquid is absorbed. Continue adding the broth, one ladleful at a time, and stirring until the rice is creamy and al dente, about 20 minutes.
  6. In another skillet, melt the butter over medium heat. Add the sliced wild mushrooms and sauté until they are golden and tender.
  7. Stir the sautéed mushrooms into the risotto. Add the grated Parmesan cheese and season with salt and pepper to taste.
  8. Divide the risotto among serving plates, garnish with 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

Supplies

Saucepan Skillet

Tools

Wooden spoon Ladle

Serving suggestions

Serve the Durmitor Wild Mushroom Risotto with a crisp green salad and a glass of Montenegrin white wine for a delightful dining experience.

Tips & tricks

For an extra decadent touch, drizzle a small amount of truffle oil over the risotto just before serving.

Cost

$20