Tundra Mushroom Risotto
Tundra Mushroom Risotto is a hearty and comforting dish that originates from the Yamal Cuisine of the Russian Arctic. This creamy and flavorful risotto is made with locally foraged mushrooms and is perfect for warming up during the cold winter months.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup wild mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable broth over medium heat.
- In a separate pan, melt the butter and sauté the onions and garlic until translucent.
- Add the Arborio rice to the pan and stir to coat the rice with the butter.
- Pour in the white wine and cook until it is absorbed by the rice.
- Add the sliced mushrooms to the rice and continue to cook, stirring frequently.
- Gradually add the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- Once the rice is creamy and cooked to al dente, stir in the grated Parmesan cheese and season with salt and pepper.
- Remove from heat and let the risotto rest for a few minutes before serving.
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
- 10g
- Fat
- 15g
Supplies
Large pot Pan Stirring spoon
Tools
Chef's knife Cutting board Grater
Serving suggestions
Serve the Tundra Mushroom Risotto hot, garnished with fresh herbs and an extra sprinkle of Parmesan cheese.
Tips & tricks
For the best flavor, use a variety of wild mushrooms such as chanterelles, porcini, or morel mushrooms.
Cost
$15