Whitland Wild Mushroom Risotto
Indulge in the rich flavors of Carmarthenshire with this Whitland Wild Mushroom Risotto. This creamy and savory dish is perfect for a cozy night in or a special dinner with friends and family.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound wild mushrooms, cleaned and sliced
- 2 tablespoons unsalted butter
- Salt and pepper to taste
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 onion and garlic, and sauté until softened.
- Add the Arborio rice to the pan and stir to coat with the oil. Cook for 1-2 minutes.
- Pour in the white wine and cook until it is absorbed by the rice.
- Add a ladleful of the warm vegetable broth to the rice and stir until absorbed. Continue adding the broth, one ladleful at a time, stirring constantly, until the rice is creamy and al dente.
- In a separate pan, sauté the wild mushrooms in butter until they are tender and golden brown.
- Stir the sautéed mushrooms into the risotto, along with the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve the Whitland Wild Mushroom Risotto hot, garnished with additional Parmesan cheese if desired.
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
- 12g
Supplies
Saucepan Large pan
Tools
Wooden spoon Chef's knife Cutting board
Serving suggestions
Serve the Whitland Wild Mushroom Risotto with a side of fresh green salad and a glass of crisp white wine.
Tips & tricks
For an extra indulgent touch, drizzle a little truffle oil over the risotto before serving.
Cost
$20