Teresa's Recipes
Mushroom and Rosemary Risotto
Indulge in the creamy comfort of this Mushroom and Rosemary Risotto, a dish that transports you straight to the rustic kitchens of Italy. With earthy mushrooms, fragrant rosemary, and a hint of white wine, each bite is a warm embrace, perfect for cozy evenings or special gatherings. This risotto is not just a meal; it’s an experience steeped in history, as risotto has been a staple of Northern Italian cuisine since the 19th century, evolving into a beloved dish around the world.
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1, finely chopped Onion
- 2 cloves, minced Garlic
- 1 cup Arborio rice
- 1/2 cup White wine
- 4 cups, warmed Vegetable broth
- 8 ounces, sliced (cremini or button mushrooms work well) Mushrooms
- 2 tablespoons, chopped (plus extra for garnish) Fresh rosemary
- 1/2 cup, grated Parmesan cheese
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 55g
- Protein: 12g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large saucepan, heat the olive oil over medium heat until shimmering.
- Add the finely chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the Arborio rice, coating it with the oil and cooking for 1-2 minutes until the rice is slightly toasted and opaque.
- Pour in the white wine and cook, stirring frequently, until it is fully absorbed by the rice.
- Gradually add the warmed vegetable broth, about 1/2 cup at a time. Stir constantly, allowing each addition to be absorbed before adding more. This process typically takes about 18-20 minutes until the rice is creamy and al dente.
- While the risotto is cooking, heat a separate pan over medium heat and add a little olive oil. Sauté the sliced mushrooms until they are golden brown and tender, about 5-7 minutes. Season with a pinch of salt and pepper.
- Once the risotto is cooked, gently fold in the sautéed mushrooms, chopped rosemary, grated Parmesan cheese, and butter. Stir until everything is well combined and creamy.
- Season with additional salt and pepper to taste. Cook for an additional 2-3 minutes to ensure all flavors meld together.
- Serve the mushroom and rosemary risotto hot, garnished with extra grated Parmesan cheese and a sprig of fresh rosemary.
Tips
- For a creamier risotto, you can add a splash of heavy cream at the end.
- Feel free to experiment with different mushrooms like shiitake or oyster mushrooms for varied flavors.
- For a vegan option, substitute the butter with additional olive oil and use vegan Parmesan cheese.