Latvian Mushroom Risotto (Latvijas sēņu risoto)

Latvijas sēņu risoto, or Latvian Mushroom Risotto, is a delicious and comforting dish that is popular in Baltic cuisines. This creamy and flavorful risotto is made with locally foraged wild mushrooms, giving it a unique and earthy taste.

Vegetarian Gluten Free Main Course Baltic Latvian Risotto Mushroom Baltic Cuisine
Latvian Mushroom Risotto (Latvijas sēņu risoto)

Ingredients

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

Instructions

  1. In a large saucepan, heat the chicken or vegetable broth over low heat.
  2. In a separate large, heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat.
  3. Add the chopped onion and garlic to the pot and sauté until translucent, about 3-4 minutes.
  4. Add the Arborio rice to the pot and stir to coat the rice with the oil and butter, toasting it for 2-3 minutes.
  5. Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
  6. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more.
  7. After about 15 minutes, when the rice is al dente, stir in the sliced mushrooms and continue adding broth until the mushrooms are cooked and the risotto is creamy.
  8. Remove the pot from the heat and stir in the grated Parmesan cheese and remaining tablespoon of butter. Season with salt and pepper to taste.
  9. 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
10g
Fat
15g

Supplies

Large saucepan Large, heavy-bottomed pot Wooden spoon Ladle

Tools

Cutting board Knife Grater Saucepan

Serving suggestions

Serve the Latvian Mushroom Risotto as a main course with a side of crusty bread and a fresh green salad.

Tips & tricks

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

Cost

$20