Wild Mushroom Risotto
Equipment
- large pan
- stirring spoon
Ingredients
- 450 g mixed mushrooms chestnut mushrooms, shiitake, oyster mushrooms, chopped
- 1 onion finely chopped
- 60 g butter
- 1 sprig of thyme
- ½ bay leaf
- 300 g Arborio rice
- 100 ml sherry
- 1 liter vegetable broth made from 2 cubes
- 3 tablespoons mascarpone cheese
- Salt and freshly ground black pepper to taste
Instructions
- In a large pan, melt the butter over medium heat.
- Add the chopped onion, thyme sprig, bay leaf, and mixed mushrooms.
- Sauté until the mushrooms are golden brown and the onions are translucent.
- Stir in the Arborio rice and cook, stirring constantly, until the rice grains are coated and glossy.
- Pour in the sherry and stir the rice until the liquid is absorbed.
- Reduce the heat to medium-low and gradually add the vegetable broth, one ladleful at a time, stirring constantly.
- Allow each addition of broth to be absorbed before adding more.
- Continue cooking the risotto for about 20-25 minutes, or until the rice is creamy and tender with a slight bite.
- Remove the pan from the heat and stir in the mascarpone cheese until melted and well combined.
- Season the risotto with salt and freshly ground black pepper to taste.
- Serve the wild mushroom risotto hot, garnished with additional fresh thyme leaves if desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this luxurious Wild Mushroom Risotto with a medium-bodied red wine such as Pinot Noir or Sangiovese to complement the earthy flavors of the mushrooms and the richness of the mascarpone cheese.Nutritional Information
Calories: 430 kcal | Carbohydrates: 59 g | Protein: 8 g | Fat: 17 g | Fiber: 3 g | Sugar: 3 g