Modern Wild Mushroom Risotto

About this recipe

This modern wild mushroom risotto combines the earthy flavor of wild mushrooms with the creamy texture of Arborio rice, elevated by a hint of white wine and Parmesan. Perfect for a cozy dinner, this dish brings gourmet flavor to your table with minimal effort.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup mixed wild mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup grated Parmesan cheese
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions

1. 1

   Warm the vegetable broth over low heat in a small saucepan.

2. 2

   In a large pan, heat 1 tablespoon of butter and the olive oil over medium heat.

3. 3

   Add the onion and cook until softened, about 3-5 minutes. Stir in the garlic and thyme, cooking until fragrant.

4. 4

   Add the Arborio rice, stirring for about 2 minutes. Pour in the white wine and cook until absorbed.

5. 5

   Begin adding the warm broth to the rice, one ladle at a time, stirring until each is absorbed before adding the next. Continue for about 20-25 minutes until rice is creamy and al dente.

6. 6

   In a separate pan, sauté mushrooms with the remaining butter until tender and golden, about 6-8 minutes.

7. 7

   Stir the sautéed mushrooms and Parmesan into the risotto, seasoning with salt and pepper.

8. 8

   Serve immediately, garnished with fresh parsley.