Risotto (creamy Mushroom Risotto)
Risotto is a classic Italian dish that has made its way into Tatar cuisine with a creamy and flavorful twist. This Creamy Mushroom Risotto recipe is a perfect combination of creamy rice and earthy mushrooms, making it a comforting and satisfying meal.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a saucepan, heat the chicken or vegetable broth over low heat.
- In a separate large pan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the Arborio rice to the pan and stir to coat the grains with the butter, onion, and garlic mixture.
- Pour in the white wine and cook until it has evaporated.
- Add the sliced mushrooms to the pan and cook until they are soft and golden.
- Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing the liquid 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:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Saucepan Large pan Wooden spoon Ladle
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve the Creamy Mushroom Risotto as a main dish with a side of fresh salad or roasted vegetables.
Tips & tricks
For extra creaminess, you can stir in a tablespoon of heavy cream at the end of cooking.
Cost
$10