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Forest Walks Mushroom Risotto

This mushroom risotto combines earthy, umami-rich mushrooms with creamy Arborio rice, cooked slowly with broth and fragrant herbs to create a velvety dish reminiscent of forest foraging. The process involves gentle stirring and gradual addition of broth, resulting in a tender, luxurious texture with a deep, smoky flavor and a glossy finish. It’s a meditative meal that captures the spirit of woodland walks in every spoonful.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil good quality
  • 2 tablespoons unsalted butter preferably European-style
  • 1 small onion or shallot finely chopped
  • 1 1/2 cups Arborio rice short-grain rice for creaminess
  • 1/2 cup dry white wine adds brightness and depth
  • 4 cups vegetable broth kept warm and simmering
  • 2 cups mixed mushrooms cremini and shiitake, cleaned and sliced
  • 1/2 cup Parmesan cheese freshly grated
  • Salt and freshly ground pepper to taste
  • Fresh parsley for garnish chopped
  • Lemon for squeeze freshly grated zest and juice

Equipment

  • Large risotto pan or wide heavy-bottomed pot
  • Wooden spoon
  • Ladle
  • Sharp knife
  • Saucepan for broth

Method
 

  1. Heat the olive oil and a tablespoon of butter in your wide pan over medium heat until shimmering and fragrant.
  2. Add the finely chopped onion or shallot, cooking gently until translucent and soft, about 3 minutes. The aroma will be sweet and inviting.
  3. Stir in the sliced mushrooms, sautéing until they release their juices and turn golden brown, about 5-7 minutes. The mushrooms should smell smoky and earthy.
  4. Add the Arborio rice to the pan, stirring constantly for about 2 minutes until each grain is glossy and lightly toasted, releasing a nutty aroma.
  5. Pour in the white wine, stirring until it mostly evaporates and the mixture lifts with a slight shimmer, about 2 minutes.
  6. Begin adding the warm broth, one ladleful at a time, stirring gently and allowing each addition to be absorbed before adding the next. Continue this process, maintaining a gentle simmer, for about 18-20 minutes.
  7. Test the rice; it should be tender but still have a slight bite, and the mixture should be creamy and velvety.
  8. Remove from heat and stir in the remaining butter and grated Parmesan cheese until melted and well combined. Add salt, pepper, and a squeeze of lemon for brightness.
  9. Finish with a sprinkle of chopped parsley and a touch of lemon zest for vibrant freshness. Let sit for 1-2 minutes to meld flavors.
  10. Serve immediately, spooning the risotto into bowls, and enjoy the velvety, earthy flavors that evoke a peaceful forest walk.