Risotto ai Funghi
Risotto ai Funghi (Mushroom Risotto), creamy with earthy flavors, is a delicacy on your plate. You can make this recipe super easy with my tips to prepare risotto quickly (and without much work). Who can resist a delicious dish with the delicious flavors of creamy risotto, Parmesan cheese, pine nuts, and mushrooms?
Equipment
- frying pan
- Chef's knife
Ingredients
Fried Mushrooms
- 1 tablespoon butter unsalted
- 2 cloves garlic squeezed
- 1 ¼ pound mushrooms cleaned (look at the tips) and cut into slices
- 2 teaspoons dried thyme dried
Mushroom Risotto
- 2 tablespoons butter
- 3 shallots sliced finely
- 2 cloves garlic squeezed
- ¾ pound Arborio rice
- 1 cup dry white wine Chardonnay, or Pinot Grigio
- 4 ½ cups vegetable stock
- 4 oz. Parmesan cheese grated
- 1 tablespoon sun-dried tomato tapenade
- 2 tablespoons butter
Serving
- ½ oz. Parsley chopped finely
- 1 oz. Pine nuts roasted
- 2 oz. Parmesan cheese grated
Ingredients you need per step are listed below the step in Italic
Instructions
Fried mushrooms
- Melt the butter in the frying pan over medium heat and fry the garlic for half a minute.1 tablespoon butter, 2 cloves garlic
- Add part of the mushrooms and the thyme and fry until golden brown.1 ¼ pound mushrooms, 2 teaspoons dried thyme
- Remove the mushrooms from the pan with a slotted spoon and then fry another portion of mushrooms until golden brown.
- Repeat until all mushrooms are cooked. Set them aside.
Mushroom Risotto
- Melt the butter in the pan and fry the shallot for 2 minutes. Add the garlic and stir fry for 30 seconds.2 tablespoons butter, 3 shallots , 2 cloves garlic
- Shake the rice into the pan and cook, stirring continuously, for 2 minutes.¾ pound Arborio rice
- Pour the white wine into the pan and stir everything well.1 cup dry white wine
- Spoon in the vegetable stock ladle by ladle. Add new stock each time the previous stock has been absorbed. Then stir the risotto well. This will take approximately 15 minutes. Taste to see if the risotto is cooked (it may still have a slight bite).4 ½ cups vegetable stock
- Spoon the fried mushrooms, Parmesan cheese, tapenade, and extra butter through the risotto. If it is too dry, add some additional stock.4 oz. Parmesan cheese, 1 tablespoon sun-dried tomato tapenade, 2 tablespoons butter
- Heat until hot and turn off the heat. Let stand for 2 minutes.
- Stir everything well and spoon onto plates.
To serve
- Sprinkle parsley, toasted pine nuts, and lots of Parmesan cheese over the risotto. Serve right away.½ oz. Parsley, 1 oz. Pine nuts, 2 oz. Parmesan cheese
NOTES
1. Vegetable stock - Use homemade vegetable stock or use a ready-made broth. You can add the stock either hot or cold, whichever you prefer. The risotto is ready a little faster if you use warm stock because it does not have to heat up in between.
2. Arborio rice - For the risotto, you need rice with a lot of starch. Arborio rice is very suitable for this. Frying the rice for a while gives it a roasted and nutty taste. You can also use Carnaroli or Vialone Nano rice.
3. Mushrooms - can be white or brown. The brown mushrooms, also called Rimini mushrooms or baby Bella, have a deeper flavor than the white ones. Because this recipe depends on mushrooms for taste, I used the brown variety (but you could also opt for the white ones). This risotto is also delicious with porcini (dried porcini mushrooms), shiitake, and/or a touch of truffle.
4. Sun-dried tomato tapenade - The tapenade is one of the flavors of this risotto. It envelops the grains of rice and imparts its flavors. This risotto recipe is made with a tapenade of sun-dried tomatoes. But a basil pesto, black olive tapenade, or truffle tapenade are also delicious.
5. White wine - Use dry white wine such as Sauvignon Blanc or Pinot Grigio. The alcohol evaporates by cooking the sauce. If you prefer not to use wine, replace it with 1 cup (250 ml) of stock. Wine is a common ingredient in risotto because it imparts so much flavor. The alcohol in the wine will evaporate as it cooks. But if you don't want to use wine, replace it with the same amount of stock.
6. Stir - If you want to make risotto very easily, use a sauté pan (or high frying pan). Because it is wide, you only have to stir when you add the stock or wine.
7. - Storage
Risotto cannot be stored or reheated, eat it immediately.
8. The indicated nutritional value is per serving (risotto with chestnut mushrooms (based on four servings)
Nutrition
Calories: 761kcal | Carbohydrates: 84g | Protein: 27g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1884mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1697IU | Vitamin C: 12mg | Iron: 6mg
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