Tibetan Yak Cheese And Mushroom Risotto
Tibetan Yak Cheese and Mushroom Risotto is a hearty and flavorful dish that combines the unique taste of yak cheese with the earthy flavors of mushrooms. This recipe is a perfect blend of Tibetan and Italian cuisine, creating a comforting and satisfying meal.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup Tibetan yak cheese, grated
- 1 cup mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 2 tablespoons butter
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pan, melt 1 tablespoon of butter over medium heat.
- Add the chopped onion and sauté until translucent, then add the minced garlic and cook for another minute.
- 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 been absorbed by the rice.
- Begin adding the vegetable broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
- After about 15 minutes, when the rice is almost cooked, add the sliced mushrooms to the pan and continue to cook until the rice is al dente.
- Stir in the grated yak cheese and Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Remove the pan from the heat and stir in the remaining tablespoon of butter for added richness.
- Serve the risotto hot, garnished with 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
- 12g
- Fat
- 14g
Supplies
Large pan Stirring spoon Ladle Grater
Tools
Cutting board Knife Saucepan
Serving suggestions
Serve the Tibetan Yak Cheese and Mushroom Risotto as a main course with a side of steamed vegetables or a fresh green salad.
Tips & tricks
For an extra indulgent touch, top the risotto with a drizzle of truffle oil before serving.
Cost
$20