Monnow Valley Wild Mushroom Risotto
Indulge in the rich flavors of Monmouthshire with this Monnow Valley Wild Mushroom Risotto. This creamy and earthy dish is a perfect showcase of the local wild mushrooms and is sure to impress your guests.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 pound mixed wild mushrooms, cleaned and sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth over low heat.
- In a separate large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the Arborio rice to the pan and stir to coat with the oil. Cook for 1-2 minutes.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- Meanwhile, in a separate pan, sauté the wild mushrooms in butter until they are tender and any liquid has evaporated.
- Once the risotto is creamy and the rice is al dente, stir in the sautéed mushrooms and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve the Monnow Valley Wild Mushroom Risotto hot, garnished with additional Parmesan cheese 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
- 10g
- Fat
- 15g
Supplies
Saucepan Large pan Separate pan for sautéing mushrooms
Tools
Wooden spoon Ladle Grater
Serving suggestions
Serve the Monnow Valley Wild 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 different wild mushrooms such as chanterelles, porcini, and shiitake.
Cost
$20