Kosher Creamy Mushroom Risotto
Indulge in the rich and comforting flavors of Kosher Creamy Mushroom Risotto. This classic Italian dish is made kosher-friendly with a few simple ingredient swaps, resulting in a creamy and flavorful risotto that's perfect for any occasion.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup kosher white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz kosher mushrooms, sliced
- 1/2 cup kosher parmesan cheese, grated
- 2 tbsp kosher butter
- 2 tbsp kosher olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable broth over low heat.
- In a separate pan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent.
- Add the Arborio rice to the pan and stir to coat the rice with the oil. Cook for 2-3 minutes.
- Pour in the white wine and cook until the liquid is absorbed.
- Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- After about 20 minutes, the rice should be creamy and al dente. Stir in the mushrooms, parmesan cheese, and butter. Cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- 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
- 8g
- Fat
- 15g
Supplies
Large pot Saucepan Wooden spoon Ladle
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve the Kosher Creamy Mushroom Risotto as a main course with a side of fresh salad and crusty bread.
Tips & tricks
For extra creaminess, stir in a splash of kosher heavy cream before serving.
Cost
$15