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Wild Mushroom Risotto
Created by: Howcan Team
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep warm.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and Arborio rice to the skillet. Stir and cook for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- Add a ladleful of warm broth to the skillet and stir constantly until the broth is absorbed. Continue adding the broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process should take about 20 minutes and the rice should be creamy and tender but still slightly firm to the bite.
- In a separate skillet, melt the butter over medium heat. Add the sliced wild mushrooms and sauté for 5-6 minutes until they are tender and golden brown. Season with salt and pepper to taste.
- Once the risotto is cooked to the desired consistency, stir in the sautéed wild mushrooms, grated Parmesan cheese, and chopped parsley. Cook for an additional 2-3 minutes until everything is heated through and well combined.
- Remove the skillet from the heat and let the risotto rest for a few minutes before serving. Garnish with additional Parmesan cheese and parsley if desired.
- Serve the wild mushroom risotto hot and enjoy!
Wild Mushroom Risotto has a rich history dating back to Northern Italy, where it originated. This creamy, flavorful dish has been a staple in Italian cuisine for centuries, with its roots in the Lombardy and Piedmont regions. Renowned chefs like Gualtiero Marchesi and Massimo Bottura have elevated the dish to new heights, incorporating a variety of wild mushrooms such as porcini, chanterelles, and morels. The key to a perfect Wild Mushroom Risotto lies in the quality of the mushrooms and the slow, patient cooking of the Arborio rice, allowing it to absorb the flavors of the earthy mushrooms and savory broth. Today, some of the best versions of this dish can be found in upscale Italian restaurants in Milan, Turin, and the surrounding regions. For a twist, some chefs add truffle oil or finish the risotto with a sprinkle of Parmigiano-Reggiano for an extra layer of indulgence. Whether enjoyed in a fine dining establishment or homemade, Wild Mushroom Risotto continues to be a beloved classic in Italian gastronomy.
45 min
4
380 calories
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