Creamy risotto with seasonal mushrooms and spices
Introduction
Risotto is a comforting and versatile dish that lends itself perfectly to the flavors of fall. This recipe features seasonal mushrooms, making each bite deliciously creamy and fragrant. Perfect for a dinner with family or friends!
Ingredients
- 300 g of arborio rice
- 1 l vegetable or chicken broth
- 200 g of seasonal mushrooms (such as porcini or oyster mushrooms)
- 1 medium onion
- 2 cloves of garlic
- 100 ml of dry white wine
- 50 g grated parmesan
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation of ingredients
Clean and slice the mushrooms. Finely chop the onion and garlic.Brown the vegetables
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.Add the mushrooms
Stir in the sliced mushrooms and thyme, cook for about 5 minutes until tender.Cooking risotto
Add the arborio rice and stir well to coat the grains with oil. Pour in the white wine and cook until almost completely absorbed.Add the broth
Add a ladleful of hot broth and stir until absorbed. Continue adding broth, ladleful by ladleful, stirring frequently until rice is creamy and al dente (about 18-20 minutes).Finishing
Remove the pan from the heat, stir in the Parmesan, season with salt and pepper to taste, then cover and let sit for a minute.Service
Serve the risotto hot, garnished with chopped fresh parsley.
Enjoy your food!