Description
This Creamy Mushroom Risotto is a comforting dish featuring rich flavors from shiitake and cremini mushrooms, blended with creamy carnaroli rice and topped with parmesan. Perfect for a quick dinner or a cozy meal with family!
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
- chopped flat-leaf parsley
Instructions
- Add dried shiitake mushrooms to a blender and blend into a fine powder. Incorporate 4 cups of vegetable broth and blend on low.
- Transfer the mixture to a saucepan, add the remaining broth, cover, and bring to a simmer.
- In a pot, melt 1 tablespoon of butter, then add minced onion and cook until translucent.
- Add minced garlic and cook until fragrant. Stir in the rice and cook for a minute until coated.
- Pour 1½ cups of hot stock over the rice, adding salt and pepper. Cook while stirring until nearly absorbed, then continue adding broth gradually until creamy.
- For the mushrooms, melt the remaining butter in a skillet, add the sliced mushrooms, thyme, and cook until golden brown.
- Incorporate the cooked mushrooms into the risotto along with the remaining butter and parmesan cheese, adjusting seasonings as needed. Serve garnished with parsley and extra cheese.
Notes
For a richer flavor, ensure to use a mix of fresh mushrooms.
Keep the broth warm while cooking the risotto to prevent it from cooling down the rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg