Mushroom risotto

This Italian classic mushroom risotto is full of umami and can’t be missed from your menu.

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Prep Time 20

Cook Time 20

Total Time 40

Course Meat & Poultry, Rice, Vegetarian

Cuisine Italian

Servings people

Calories 617 kcal

EQUIPMENT (click pictures for details)

Frying pan

Wooden spoon

Cheese grater

Ingredients

200 gr risotto rice Arborio, Carnaroli or Vialone Nano
1 pc small chopped onion
50 ml white wine dry
600 - 700 ml vegetable stock depending on the quality of the rice
300 gr mushroom ragout
30 gr grated Parmesan cheese
30 gr butter optional
1 tbsp chopped parsley or chives optional

Instructions

Warm the vegetable stock and keep it simmering.
Slowly sweat the onions in olive in a large sauté pan.
Then turn the heat up a little and add the rice, sauté the rice (nacrer) until translucent.
Add the white wine and stir until the liquid is absorbed by the rice.
Return to low heat and add the first ladle of stock, simmer and stir gently until the liquid is absorbed. Repeat a few times until the rice is al dente.
Add the mushroom ragout, stir to combine and season to taste.
Grate the Parmesan cheese over the hot mushroom risotto and quickly stir to combine the cheese into the mixture and get an extra creamy texture.
Finish the risotto with a knob of butter for a silky smooth finish; adjust the seasoning if necessary and let the risotto rest for 2-3 minutes before serving.
Garnish with chopped parsley.

Notes

If the risotto is served as a meal, 100gr of raw rice per person is perfect. 60gr is calculated for a starter.
Do not rinse the risotto rice before cooking because you need the starch inside the dish.
Risotto rice needs 2.5 to 3 times the volume of liquid.

Nutrition for 1 portion

Calories: 617kcalCarbohydrates: 94gProtein: 17gFat: 17gCholesterol: 13mgSodium: 2982mgFiber: 4gSugar: 9gVitamin A: 2219IUVitamin C: 6mgCalcium: 183mgIron: 5mg

Keyword arborio rice, mushrooms, rice dish