Risotto Aux Champignons Sauvages Corses (corsican Wild Mushroom Risotto)

Risotto aux Champignons Sauvages Corses, or Corsican Wild Mushroom Risotto, is a traditional dish from the beautiful island of Corsica. This creamy and flavorful risotto is made with wild mushrooms foraged from the Corsican countryside, giving it a unique and earthy taste that is truly special.

Vegetarian Gluten Free Main Course Corsican Risotto Mushrooms Corsican Cuisine
Risotto Aux Champignons Sauvages Corses (corsican Wild Mushroom Risotto)

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound wild mushrooms (such as porcini, chanterelles, or morels), cleaned and sliced
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. In a saucepan, heat the chicken or vegetable broth over low heat.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  3. Add the Arborio rice to the skillet and stir to coat with the oil. Cook for 2-3 minutes until the rice becomes translucent.
  4. Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
  5. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  6. While the risotto is cooking, in another skillet, melt the butter over medium heat. Add the wild mushrooms and sauté until they are tender and any liquid they release has evaporated.
  7. Once the risotto is creamy and the rice is al dente, stir in the grated Parmesan cheese and the sautéed wild mushrooms. Season with salt and pepper to taste.
  8. Remove the risotto from the heat and let it rest for a few minutes before serving. Garnish 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
8g
Fat
15g

Supplies

Saucepan Large skillet Another skillet

Tools

Wooden spoon Ladle Chef's knife Cutting board

Serving suggestions

Serve the Risotto aux Champignons Sauvages Corses as a main course with a side of fresh green salad and a glass of crisp white wine.

Tips & tricks

For the best flavor, use a variety of wild mushrooms such as porcini, chanterelles, or morels. The combination of different mushrooms adds depth and complexity to the dish.

Cost

$20