Description
This creamy mushroom risotto is a comforting dish that’s packed with flavor. Using a mix of fresh mushrooms and parmesan cheese, it’s a simple yet delicious meal, perfect for a cozy dinner or get-together.
Ingredients
Scale
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced (about 2 cups)
- 4 cloves garlic, minced
- 1½ cups carnaroli rice (or arborio rice)
- ¾ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper
- 1 lb mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- ⅓ cup grated parmesan cheese (more for garnish)
- chopped flat-leaf parsley (for garnish)
Instructions
- Blend dried shiitakes in a high-speed blender until powdered. Mix with 4 cups vegetable broth, then add the remaining 3 cups and simmer in a saucepan.
- In a large pot, melt 1 tablespoon butter over medium heat. Sauté minced onion until translucent, then add garlic and sauté until fragrant. Stir in rice for 1 minute, coating it in butter.
- Add 1½ cups hot broth to rice along with ½ teaspoon salt and pepper, then stir frequently. Gradually add broth as needed, cooking until rice is tender and creamy, about 16 to 22 minutes.
- In a skillet, melt 1 tablespoon butter, then add sliced mushrooms and thyme, cooking until mushrooms are golden brown. Season with remaining salt and adjust if necessary.
- Finish risotto by stirring in the last tablespoon of butter and parmesan cheese. Spoon into plates, topping with cooked mushrooms and garnish with parsley.
Notes
Use fresh shiitake and cremini mushrooms for the best flavor.
Ensure to stir the risotto frequently to maintain creaminess and prevent sticking.
Adjust the seasoning to your taste before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 2g
- Sodium: 1400mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg