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.
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
- In a saucepan, heat the vegetable broth over low heat.
- In a separate large pan, heat the olive oil 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 rice with the oil. Cook for 1-2 minutes.
- Pour in the white wine and cook until it has been absorbed by the rice.
- 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.
- 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.
- Remove the pan from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- 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