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.

Whitland Wild Mushroom Risotto

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

  1. In a saucepan, heat the vegetable broth over low heat.
  2. In a separate large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  3. Add the Arborio rice to the pan and stir to coat with the oil. Cook for 1-2 minutes.
  4. Pour in the white wine and cook until it is absorbed by the rice.
  5. 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.
  6. In a separate pan, sauté the wild mushrooms in butter until they are tender and golden brown.
  7. Stir the sautéed mushrooms into the risotto, along with the grated Parmesan cheese. Season with salt and pepper to taste.
  8. 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