Wild Mushroom Risotto Recipe
Creamy risotto with a variety of wild mushrooms.
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Ingredients
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Wild Mushroom Risotto Ingredients
Method
Wild Mushroom Risotto Directions
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm.
Sauté the Vegetables
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the Rice
Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
Deglaze with Wine
Pour in the dry white wine and stir until it has mostly evaporated.
Incorporate the Broth
Add the warm vegetable broth one ladle at a time, stirring continuously. Wait for the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Finish the Risotto
Once the rice is cooked, remove from heat and stir in the remaining butter and the grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
Serve
Garnish with chopped parsley and serve immediately.
