Risotto De Setas A La Asturiana (asturian Style Mushroom Risotto)

Risotto de Setas a la Asturiana is a classic dish from the Asturian region of Spain, known for its rich and creamy mushroom risotto. This recipe brings together the earthy flavors of wild mushrooms with the creamy texture of Arborio rice, creating a comforting and satisfying dish.

Vegetarian Gluten Free Main Course Asturian Risotto Mushrooms Asturian Cuisine
Risotto De Setas A La Asturiana (asturian Style Mushroom Risotto)

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 pound mixed wild mushrooms (such as porcini, chanterelle, and shiitake), cleaned and sliced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. In a large pot, heat the vegetable broth over medium heat and keep it warm.
  2. In a separate large pan, heat the olive oil and 1 tablespoon of butter 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 grains with the oil and butter. Cook for 2-3 minutes until the rice becomes translucent around the edges.
  4. Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed.
  5. Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20 minutes.
  6. While the risotto is cooking, in a separate pan, melt the remaining tablespoon of butter and sauté the sliced mushrooms until they are golden and tender. Season with salt and pepper.
  7. Once the risotto is ready, stir in the sautéed mushrooms and grated Parmesan cheese. Adjust the seasoning with salt and pepper to taste.
  8. Divide the risotto into serving bowls, garnish with chopped fresh parsley, and serve hot.

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
Fiber
3g

Supplies

Large pot Large pan Wooden spoon Ladle Knife Cutting board

Tools

Cooking thermometer Cheese grater

Serving suggestions

Serve the Risotto de Setas a la Asturiana with a side of crusty bread and a fresh green salad for a complete meal.

Tips & tricks

For an extra indulgent twist, drizzle a small amount of truffle oil over the risotto just before serving.

Cost

$20