Mint Hill Mushroom Risotto
Indulge in the flavors of Mecklenburg cuisine with this delightful Mint Hill Mushroom Risotto recipe. This creamy and savory dish is perfect for a cozy night in or a special dinner with loved ones.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces mixed mushrooms, sliced
- 1/4 cup fresh mint leaves, chopped
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth over low heat.
- In a separate large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
- Add the Arborio rice to the skillet and stir to coat with the butter, onion, and garlic mixture.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After about 20 minutes, when the rice is tender but still firm to the bite, stir in the mushrooms and continue cooking for a few more minutes.
- Remove the skillet from the heat and stir in the Parmesan cheese and fresh mint. Season with salt and pepper to taste.
- Serve the Mint Hill Mushroom Risotto hot, garnished with additional Parmesan cheese and mint leaves if desired.
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 Large skillet Wooden spoon Ladle
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve the Mint Hill Mushroom Risotto as a main course with a side of fresh salad and a glass of chilled white wine.
Tips & tricks
For extra creaminess, stir in a tablespoon of mascarpone cheese at the end of cooking.
Cost
$15