Description
This creamy mushroom risotto is perfect for a cozy dinner. With flavorful shiitake mushrooms and rich parmesan, it’s an effortless dish that satisfies. Easy to make and simply irresistible!
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
- Blend dried shiitakes until finely powdered, then mix with 4 cups of vegetable stock and blend until incorporated. Combine with the remaining 3 cups of broth in a saucepan to simmer.
- Melt 1 tablespoon of butter in a large pot and sauté onions until translucent, about 3 minutes. Add garlic and cook for an additional minute. Stir in the rice and cook for another minute, then pour in 1½ cups of hot stock along with ½ teaspoon salt and black pepper. Stir frequently and add more broth gradually as it absorbs, cooking for 16 to 22 minutes until creamy and tender.
- In a skillet, melt 1 tablespoon butter and sauté mushrooms with thyme until golden brown, seasoning with the remaining salt. Remove from heat when cooked.
- Stir the last tablespoon of butter and Parmesan cheese into the risotto, adjusting seasonings as preferred. Serve topped with sautéed mushrooms and garnished with parsley and extra cheese.
Notes
For a deeper mushroom flavor, allow dried mushrooms to steep longer in the broth.
Use a mix of fresh mushrooms for enhanced texture and flavor.
Serve immediately for the best creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg