Creamy risotto with wild mushrooms

on

Today I want to share a recipe for a classic Italian dish with a Polish twist.

This risotto with wild mushrooms is creamy and full of flavour; it's a delicious idea for a satisfying dinner or even a romantic meal. Both wild and brown mushrooms bring their own flavours, additionally underlined by white wine. Remember to use rice with round grains that absorbs moisture well - arborio, carnaroli or loto.

To make dish vegetarian, replace parmesan cheese with a vegetarian alternative.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.


List of ingredients

  • 50 g dried wild mushrooms
  • Parsley, bunch
  • 1 medium onion
  • 2 garlic cloves
  • 250 g brown mushrooms
  • 30 ml vegetable oil
  • 500 ml vegetable stock
  • 300 g risotto rice (eg. arborio)
  • 175 ml dry white wine
  • 25 g butter
  • 100 g parmesan, or vegetarian alternative
  • Salt and pepper, to taste

Method

  1. Cover 50 g dried mushrooms with boiling water in a pot and put them over medium low heat. Cook mushrooms until soft - for about 25 minutes. Keep the cooking liquid.
  2. Finely slice 1 medium onion and 2 garlic cloves. Chop a bunch of parsley. Cut up 250 g brown mushrooms into thin slices.
  3. Heat up 30 ml vegetable oil in a wide pan with thick bottom. Add onion and garlic into the pan and fry them until soft and fragrant.
  4. Add brown mushroom slices and fry them until golden.
  5. Put cooked wild mushrooms into the pan using a slotted spoon. Add 500 ml vegetable stock into mushroom cooking liquid and cover the pot. Cook wild mushrooms for a few minutes, and season them with salt and freshly ground black pepper.
  6. Add 300 g risotto rice to the pan. Fry rice for a few minutes, until the edges of rice grains become translucent.
  7. Pour 175 ml of dry white wine into the pan. Cook rice in wine, uncovered, until it absorbs the liquid.
  8. Add mushroom and stock mixture to the pan. Do it gradually, one or two ladlefuls at a time. Keep the pan uncovered and stir through its contents from time to time. Wait until rice absorbs liquid before adding the next batch.
  9. Once you've used up all of liquid add two tablespoons of butter and stir it in.
  10. Turn the heat off and add a half of freshly grated parmesan cheese and parsley. Stir through the contents of the pan, cover it and set aside for 15 minutes. Add remaining parmesan next.
  11. Scatter remaining parsley on top of the dish immediately before serving.
  12. Enjoy!

Approximate nutritional value

100 g
  • 131 kcal
  • Carbs: 18 g
  • Fat: 4 g
  • Protein: 4 g
  • Fibre: 1 g

One serving (recipe makes 4 servings)

  • 506 kcal
  • Carbs: 69 g
  • Fat: 16 g
  • Protein: 15 g
  • Fibre: 5 g

Comments

Post a Comment