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Wild Mushroom Risotto with Parmesan Cheese
Created by: Howcan Team
Ingredients
- 1 1/2 cups 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 pound assorted wild mushrooms (such as shiitake, oyster, and cremini), cleaned and sliced
- 1/2 cup grated Parmesan cheese
- 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 2-3 minutes until translucent.
- Add the minced garlic and sauté for another 1-2 minutes.
- Add the Arborio rice to the skillet and stir to coat with the oil, onion, and garlic mixture. Cook for 2-3 minutes, stirring constantly, until the rice becomes translucent around the edges.
- Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
- Add a ladleful of warm broth to the rice and stir constantly until the broth is absorbed. Repeat this process, adding one ladleful of broth at a time and stirring constantly, until the rice is creamy and al dente, about 20-25 minutes.
- In a separate skillet, heat a little olive oil over medium-high heat. Add the sliced wild mushrooms and sauté for 5-7 minutes until they are tender and golden brown. Season with salt and pepper to taste.
- Once the risotto is cooked, stir in the sautéed wild mushrooms and grated Parmesan cheese. Adjust the seasoning with salt and pepper if needed.
- Divide the risotto among serving plates, sprinkle with chopped fresh parsley, and serve hot. Enjoy!
Wild Mushroom Risotto, a classic Italian dish, has a rich history dating back to the 1800s. This creamy rice dish, traditionally made with Arborio rice, has evolved over the years to incorporate a variety of wild mushrooms, adding depth and earthy flavors. Chefs in the northern regions of Italy, such as Piedmont and Lombardy, are renowned for their expertise in preparing this dish, using locally foraged mushrooms for an authentic touch. The addition of Parmesan cheese at the end of cooking enhances the creaminess and adds a salty, nutty flavor. Today, the best versions of this dish can be found in upscale Italian restaurants, where skilled chefs meticulously stir the risotto to achieve the perfect creamy consistency. To make the best wild mushroom risotto at home, it's crucial to use high-quality mushrooms, such as porcini or chanterelles, and to slowly incorporate the broth while stirring constantly to release the rice's starches and create a velvety texture.
45 min
4
380 calories
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