Nordic Wild Mushroom Risotto
Indulge in the rich flavors of Nordic cuisine with this comforting and earthy Nordic Wild Mushroom Risotto. This 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
- 1/2 cup dry white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dried wild mushrooms
- 1/2 cup fresh wild mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a bowl, soak the dried wild mushrooms in hot water for 20 minutes. Drain and reserve the soaking liquid.
- In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
- Add the Arborio rice to the pot and stir to coat with the butter. Cook for 2 minutes.
- Pour in the white wine and cook until it has been absorbed by the rice.
- Add the soaked dried mushrooms and fresh mushrooms to the pot. Stir well.
- Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
- Continue this process until the rice is creamy and al dente, about 20-25 minutes.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Remove from heat and let the risotto 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
- 8g
- Fat
- 15g
Supplies
Large pot Bowl Spoon Knife
Tools
Cutting board Cheese grater
Serving suggestions
Serve the Nordic Wild Mushroom Risotto with a side of fresh salad and a glass of crisp white wine for a complete meal.
Tips & tricks
For an extra indulgent touch, drizzle a small amount of truffle oil over the risotto just before serving.
Cost
$20