Risotto originates from Italy, where the word means 'rice,' and the method of preparation is different from dishes like paella or Cuban-style rice that we know in Spain. The base is rice, to which broth is added gradually while stirring to release the starch, resulting in a creamy texture similar...
Ingredients
rice400g
mushrooms300g
glass dry white wine1
red onion1
garlic4clove
broth1L
thyme1tbsp
grated Parmesan cheese100g
black pepper1dash
olive oil1dash
knob butter1
salt1dash
Nutrition (per serving)
Calories
311.3kcal (15.56%)
Protein
12.8g (25.6%)
Carbs
46.9g (17.05%)
Sugars
1.6g (3.14%)
Healthy Fat
6.0g
Unhealthy Fat
2.8g
% Daily Value based on a 2000 calorie diet
How to make Mushroom Risotto with Parmesan
- Step 1
Wash the rice and set it aside for later.
- Step 2
Peel and finely chop the onion and garlic cloves. Clean and chop the mushrooms, and heat the broth.
- Step 3
Place a pot on the stove with a knob of butter and a drizzle of olive oil. Once hot, add the onion and garlic.
- Step 4
Sauté for a minute over medium-high heat, then add the chopped mushrooms. Season with salt and pepper to taste.
- Step 5
Sauté for a few minutes, ensuring the mixture doesn’t brown too much, and then add the rice. Stir continuously for one to two minutes.
- Step 6
Add the wine and continue stirring until it’s absorbed. Sprinkle in the thyme and reduce the heat to begin adding the hot broth, one ladle at a time.
- Step 7
Pour the first ladle of broth over the rice and stir until the liquid is absorbed. Then add another ladle of broth and repeat the process until all the broth is used. This should take about 20 minutes.
- Step 8
Before removing the pot from the heat, grate the Parmesan cheese over the risotto, mix well, and it’s ready. You can let it rest for a couple of minutes with the pot covered.
Nutrition (per serving)
Nutrition (per serving)
Calories
311.3kcal (15.56%)
Protein
12.8g (25.6%)
Carbs
46.9g (17.05%)
Sugars
1.6g (3.14%)
Healthy Fat
6.0g
Unhealthy Fat
2.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use high-quality Parmesan cheese for the best flavor.
Make sure the broth is hot before adding it to the rice to maintain the cooking temperature.
Stir continuously to ensure the rice releases its starch and achieves a creamy texture.
Avoid overcooking the mushrooms; they should remain tender and flavorful.
Garnish with toasted hazelnuts, grated truffle, or green asparagus for an elevated presentation.
FAQS
Can I use a different type of rice?
Yes, Arborio or Carnaroli rice is traditionally used for risotto due to its high starch content, but you can experiment with other types of short-grain rice.
Can I make this recipe vegetarian?
Absolutely! Use vegetable broth instead of chicken or ham broth to make it vegetarian.
What can I substitute for dry white wine?
You can use chicken or vegetable broth as a substitute, or even apple cider vinegar diluted with water.
How do I store leftover risotto?
Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth to restore its creamy texture.
Can I add other vegetables to the risotto?
Yes, you can add vegetables like spinach, peas, or asparagus to enhance the dish and add more nutrients.
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