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.
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
- In a saucepan, heat the vegetable broth over low heat.
- In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the Arborio rice to the skillet and stir to coat the grains with the oil. Cook for 2 minutes.
- Pour in the white wine and cook until it has evaporated.
- 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.
- In another skillet, melt the butter over medium heat. Add the sliced wild mushrooms and sauté until they are golden and tender.
- Stir the sautéed mushrooms into the risotto. Add the grated Parmesan cheese and season with salt and pepper to taste.
- 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