Description
This creamy mushroom risotto combines earthy shiitake and cremini mushrooms with carnaroli rice for a comforting dish that’s easy to make and perfect for any dinner.
Ingredients
Scale
- 0.7 oz dried shiitake mushrooms
- 7 cups vegetable broth
- 3 tablespoons butter, divided
- 1 yellow onion, minced
- 4 cloves garlic, minced
- 1½ cups carnaroli rice
- ¾ teaspoon fine sea salt, divided
- ¼ teaspoon black pepper
- 1 lb mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- â…“ cup grated parmesan cheese
- chopped flat-leaf parsley
Instructions
- Prepare the broth by blending dried shiitakes into a fine powder and mixing it with vegetable stock in a saucepan. Bring to a simmer and set aside.
- In a large pot, melt 1 tablespoon of butter over medium heat. Add the minced onion and sauté until translucent, about 3 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Add the carnaroli rice to the pot, cooking for 1 minute while stirring to coat the rice with butter. Ladle in 1½ cups of hot stock, then stir in ½ teaspoon of salt and black pepper. Stir frequently to avoid sticking.
- Continue adding stock in 1-cup increments as needed, cooking until the rice is tender and creamy, which should take about 16 to 22 minutes.
- In a separate skillet, melt the remaining butter. Add the sliced mushrooms and thyme, cooking until golden brown, around 5 to 8 minutes. Season with the remaining salt and pepper to taste.
- Gently stir the final tablespoon of butter and Parmesan cheese into the cooked risotto. Adjust seasonings if necessary before serving. Spoon the risotto into dishes, top with the sautéed mushrooms, and garnish with parsley.
Notes
For extra flavor, let the broth simmer for longer with the dried mushrooms before adding to the risotto.
Using fresh thyme enhances the aroma and flavor of the dish. Feel free to use other herbs like rosemary for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 875mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg