Nutty Mushroom Risotto
Indulge in the creamy decadence of Nutty Mushroom Risotto, a comforting and flavorful dish that takes classic risotto to new heights with the earthy richness of mushrooms and the delightful crunch of toasted walnuts or pine nuts. This recipe combines tender Arborio rice with savory button and shiitake mushrooms, enhanced by a splash of dry white wine and a generous sprinkle of Parmesan cheese for a velvety texture. The nuts add a unique, nutty twist, making this dish stand out as a gourmet option for dinner parties or a cozy night in. With every spoonful, you'll enjoy the balance of creamy risotto, umami-packed mushrooms, and crunchy, toasty accents. Serve it hot, garnished with fresh parsley, for an irresistible meal that's as eye-catching as it is delicious. Perfect for those seeking an elegant vegetarian-friendly (with veggie stock) or mushroom-inspired recipe, this risotto will satisfy both comfort food cravings and fancy dining aspirations!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 8 oz Button mushrooms
- 4 oz Shiitake mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Grated Parmesan cheese
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cups Dry white wine
- 2 tablespoons Chopped parsley
- 0.5 cups Toasted walnuts or pine nuts
- to taste Salt
- to taste Freshly ground black pepper
Instructions
Heat the chicken or vegetable stock in a saucepan over low heat. Keep it warm but do not let it boil.
Clean and slice the mushrooms thinly. Set aside.
In a heavy-bottomed saucepan or skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for another minute.
Add the sliced mushrooms to the pan and cook for 5-7 minutes until they release their moisture and become golden brown. Remove about half of the mushrooms and set them aside for garnish.
Add the Arborio rice to the pan and stir well to coat the grains in the oil and butter. Cook for 1-2 minutes until the edges of the rice grains become translucent.
Pour in the white wine and let it simmer, stirring constantly, until it is mostly absorbed by the rice.
Begin adding the warm stock one ladleful at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is cooked al dente and has a creamy consistency.
Stir in the reserved 1 tablespoon of butter, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
Gently fold in half of the toasted nuts, reserving the rest for garnish.
Serve the risotto hot in shallow bowls. Top with the reserved sautéed mushrooms and a sprinkle of the remaining nuts. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6529 mg | 284% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 17.4 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 630 mg | 48% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1965 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
