Monnow Valley Mushroom Risotto
Indulge in the rich flavors of Monmouthshire with this delightful Monnow Valley Mushroom Risotto. This creamy and savory dish is a perfect representation of the region's culinary excellence.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup white wine
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups assorted mushrooms, sliced (such as shiitake, cremini, and oyster)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the vegetable broth over medium heat.
- In a separate pan, heat the olive oil and sauté the onions and garlic until translucent.
- Add the Arborio rice to the pan and stir to coat the grains with the oil.
- Pour in the white wine and cook until it is absorbed by the rice.
- Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
- After about 20 minutes, when the rice is almost tender, stir in the assorted mushrooms and continue to cook until the mushrooms are soft and the rice is creamy.
- Remove the risotto from the heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with chopped fresh parsley.
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 pot Pan Stirring spoon Ladle
Tools
Chef's knife Cutting board Grater
Serving suggestions
Savor the Monnow Valley Mushroom Risotto with a side of fresh salad and a glass of crisp white wine.
Tips & tricks
For an extra depth of flavor, consider using a mix of wild mushrooms in the risotto.
Cost
$15