Mushroom Risotto
Pure Italian comfort in a bowl. An ultra-creamy texture that coats the palate, perfectly balanced with the earthy depth of sautéed mushrooms and the sweet pop of fresh peas.
35 min
Medium
Italiana
3 servings
The story behind
The first time I ever braved making a risotto was on a rainy Saturday afternoon while playing some smooth jazz and opening a bottle of wine. I used to be terrified of it because everyone always said it was incredibly fussy and that it would ruin if you stopped stirring for a single second. Turns out, the real trick is just enjoying the rhythm of it. I invited my mom over for lunch and she couldn't believe how velvety the rice was without a single drop of heavy cream; that is just the magic of the grain's natural starch. It is an awesome dish to serve for a relaxed weekend lunch when you aren't rushing anywhere. I highly recommend enjoying it pipe-hot with a glass of the same crisp white wine you used for cooking. It is like a trip to Northern Italy right from your kitchen table.
Instructions
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1Heat a tablespoon of olive oil in a wide skillet over medium heat and sauté the mushroom slices until beautifully browned and juicy, season with salt and pepper, then set aside.
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2In the same skillet, add the remaining oil and cook the diced onion until translucent and soft.
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3Add the Arborio rice directly to the skillet and stir constantly for about a minute to toast the grains slightly and coat them in the oil.
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4Pour in the white wine and stir gently until the liquid has been completely absorbed by the rice and the alcohol aroma cooks off.
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5Begin adding the hot vegetable broth one ladle at a time, stirring frequently; wait until the rice absorbs most of the liquid before adding more. Around the 12-minute mark, stir in the peas and cooked mushrooms, continuing the process until the rice is creamy but still al dente, then remove from heat and fold in the nutritional yeast or vegan cheese.
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