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.

Monnow Valley Wild Mushroom Risotto

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

  1. In a saucepan, heat the vegetable broth over low heat.
  2. In a separate large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  3. Add the Arborio rice to the pan and stir to coat with the oil. Cook for 1-2 minutes.
  4. Pour in the white wine and cook until it has been absorbed by the rice.
  5. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  6. Meanwhile, in a separate pan, sauté the wild mushrooms in butter until they are tender and any liquid has evaporated.
  7. 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.
  8. 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