Livonian Wild Mushroom Risotto (Livonijas Sēņu Risoto)

Livonian cuisine is known for its use of fresh, local ingredients and simple yet flavorful dishes. One classic recipe is Livonijas Sēņu Risoto, a creamy and comforting wild mushroom risotto that showcases the earthy flavors of the region's forests.

Vegetarian Gluten Free Main Course Livonian Livonian Cuisine Risotto Wild Mushrooms
Livonian Wild Mushroom Risotto (Livonijas Sēņu Risoto)

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup white wine
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces mixed wild mushrooms (such as chanterelles, porcini, or morels), cleaned and sliced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  1. In a saucepan, heat the chicken or 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 1-2 minutes until the rice becomes translucent around the edges.
  4. Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
  5. Add a ladleful of the warm broth to the rice and cook, stirring frequently, until the broth has been absorbed. Continue adding the broth, one ladleful at a time, and stirring until the rice is creamy and al dente, about 20 minutes.
  6. While the risotto is cooking, in a separate skillet, sauté the sliced wild mushrooms in a bit of butter until they are tender and golden brown.
  7. Once the risotto is ready, stir in the sautéed mushrooms, grated Parmesan cheese, and butter. Season with salt and pepper to taste.
  8. Remove the risotto from the heat and let it 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
10g
Fat
15g

Supplies

Saucepan Skillet

Tools

Wooden spoon Chef's knife Grater

Serving suggestions

Livonijas Sēņu Risoto is best served hot, garnished with a sprinkle of fresh parsley and an extra grating of Parmesan cheese.

Tips & tricks

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

Cost

$15