Risotto Cu Ciuperci (romanian Mushroom Risotto)

Risotto cu Ciuperci, or Romanian Mushroom Risotto, is a creamy and flavorful dish that is a staple in Romanian cuisine. This dish is perfect for a cozy night in or as a side dish for a special meal.

Risotto Cu Ciuperci (romanian Mushroom Risotto)

Ingredients

  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

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 chopped onion and garlic, and sauté until softened.
  3. Add the Arborio rice to the pan and stir to coat the rice 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 to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
  6. After about 18-20 minutes, the rice should be creamy and al dente. Stir in the sliced mushrooms and cook for an additional 3-5 minutes.
  7. Remove the pan from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  8. Garnish with chopped fresh parsley 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
10g
Fat
15g

Supplies

Saucepan Large pan Stirring spoon

Tools

Grater Knife

Serving suggestions

Serve the Risotto cu Ciuperci as a main dish with a side of fresh salad and crusty bread.

Tips & tricks

For extra flavor, you can add a splash of truffle oil or a sprinkle of truffle salt before serving.

Cost

$15