Wild Mushroom Risotto Recipe
creamy parmesan risotto, mushroom medley
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Ingredients
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Main Ingredients
Finishing Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until it simmers. Keep it warm on the stove as you prepare the risotto.
- 2
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the wild mushrooms and sauté for about 5-7 minutes until they are tender and browned. Season with salt and pepper. Remove from skillet and set aside.
- 3
Sauté the Aromatics
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the chopped onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Cooking the Risotto
- 4
- 5
Add Broth Gradually
Pour in 1 cup of the warm vegetable broth, stirring frequently. Allow the rice to absorb the broth before adding more. Repeat this process, adding broth one cup at a time, and stirring until each addition is absorbed before adding the next. This should take about 18-20 minutes.
- 6
Incorporate the Mushrooms
When the risotto is creamy and the rice is al dente, fold in the sautéed mushrooms.
Finishing Touches
- 7
Add Cheese and Butter
Remove the skillet from heat. Stir in the grated Parmesan cheese and the remaining tablespoon of butter. Mix until melted and well combined.
- 8
Season and Serve
Taste the risotto and season with salt and black pepper as desired. Garnish with chopped fresh parsley before serving. Enjoy your creamy wild mushroom risotto!