Vegetarian Wild Mushroom Risotto
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Servings
4
Yield
Serves 4
Calories
Approximately 350 calories per serving
Our Vegetarian Wild Mushroom Risotto is a sumptuous feast for the senses, combining the deep, earthy flavors of wild mushrooms with the creamy richness of Arborio rice.
This dish is a celebration of natural flavors, enhanced with a delicate blend of garlic, onions, and a splash of white wine, all brought together by a slow, loving stir that infuses each grain of rice with a velvety texture and a complex bouquet of tastes.
Perfect for a cozy dinner or a special occasion, this risotto pays homage to the simplicity and beauty of vegetarian cuisine, offering a gourmet experience that is both satisfying and deeply nourishing.
Ingredients
- 1 lb of mixed wild mushrooms, cleaned and sliced
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of Arborio rice
- 1/2 cup of dry white wine
- 4 cups of vegetable broth, kept warm
- 1/2 cup of grated Parmesan cheese (or a vegetarian alternative)
- Salt and freshly ground black pepper to taste
- 2 tablespoons of fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and sauté until soft and translucent.
- Increase the heat to high, add the mushrooms, and cook until they are soft and their liquid has evaporated.
- Stir in the Arborio rice, coating it well with the oil and mushroom mixture. Cook for 1-2 minutes until the rice becomes slightly translucent.
- Pour in the white wine and stir until it has been absorbed by the rice.
- Reduce the heat to medium-low. Add the warm vegetable broth one ladle at a time, stirring continuously, allowing the rice to absorb the broth before adding more.
- Continue this process until the rice is creamy and al dente, about 30-35 minutes.
- Remove from heat and stir in the Parmesan cheese until melted and combined. Season with salt and pepper to taste.
- Serve immediately, garnished with chopped parsley.
Tips & Tricks
- For an even richer flavor, consider rehydrating dried wild mushrooms in warm water and using the soaking liquid as part of the broth.
- Stirring the risotto constantly is key to releasing the rice’s starch and achieving the perfect creamy texture.
- Experiment with different types of wild mushrooms like chanterelles, morels, or porcini for varied flavors.
- To keep this dish strictly vegetarian, ensure the Parmesan cheese used is a vegetarian-friendly version that does not contain animal rennet.
Mise en Place
Ingredients
Utensils
- Mixed wild mushrooms
- Olive oil
- Onion
- Garlic
- Arborio rice
- Dry white wine
- Vegetable broth
- Parmesan cheese (or vegetarian alternative)
- Salt and freshly ground black pepper
- Fresh parsley
- Large saucepan
- Ladle
- Wooden spoon
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