Description
This Creamy Mushroom Risotto boasts exceptional flavor and easy prep, featuring fresh shiitake and cremini mushrooms, ideal for a comforting dinner at home.
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 or arborio 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
- Blend dried shiitake mushrooms into a fine powder using a high-speed blender. Incorporate 4 cups of vegetable broth and transfer to a medium saucepan with the remaining broth. Simmer over medium heat.
- In a large pot, melt 1 tablespoon butter and sauté onion until translucent, about 3 minutes. Add minced garlic and cook until fragrant, approximately 1 minute. Stir in the carnaroli rice and cook for 1 minute.
- Ladle 1½ cups of hot flavored broth over the rice. Stir in ½ teaspoon salt and black pepper. Cook, stirring frequently, adding about 1 cup of broth at a time as the liquid is absorbed, until rice is creamy and tender, roughly 16 to 22 minutes.
- In a skillet, melt another tablespoon of butter and sauté sliced mushrooms with fresh thyme until golden, about 5 to 8 minutes, then season with remaining salt.
- Gently mix remaining butter and parmesan into the risotto. Adjust seasonings as needed, and serve topped with sautéed mushrooms, garnish with parsley and more cheese.
Notes
For enhanced flavor, use a mix of fresh shiitake and cremini mushrooms.
Adjust seasoning to taste after assembling.
Stir continuously to achieve a creamy consistency without mushy rice.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 790mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg