Description
Creamy risotto studded with earthy mushrooms, finished with parmesan and crispy garlic. A perfect weeknight dinner.
Ingredients
Units
Scale
- 1 cups (237 ml) Acquerello risotto rice
- 1 oz (30 g) Eschallots
- 1 oz (30 g) Leek
- 1 oz (30 g) celery stick
- 1-2 sprigs fresh thyme
- 4 cups (1183 ml) chicken porcini Stock
- 1/2 cup (118 ml) White Wine
- 1 small clove garlic
- 3 oz (90 g) Reggiano
- 2 oz (60 g) Salted Butter
- 2 fl oz (60 ml) Olive oil
- 9 oz (250 g) swiss brown mushrooms
- 9 oz (250 g) shitake mushrooms
- 1 oz (30 g) fried garlic chips
Instructions
- In a large pan, heat olive oil over medium heat.
- Sauté the eschallots, leeks, and celery until soft, stirring as needed.
- Add the garlic and thyme leaves, stirring for one minute. Ensure the garlic softens and becomes aromatic but does not brown.
- Add the rice and stir to coat with oil.
- Continue cooking until the rice makes a slight popping sound.
- Add the white wine and reduce for one minute, stirring continuously.
- Slowly add the chicken stock, ladle by ladle, only adding the next ladle after the previous one has been absorbed. This should take around 15 minutes.
- Once cooked, add the chopped porcini mushrooms, butter, and grated parmesan, stirring to emulsify.
- Season to taste. Adjust consistency with additional chicken stock or cheese if needed.
- Heat a large fry pan.
- Add a little olive oil and sauté the Swiss brown and shiitake mushrooms (or substitute with pine or field mushrooms).
- Add some garlic, thyme, and rosemary.
- Plate the risotto.
- Place the sautéed mushrooms on top.
- Add shaved parmesan and garnish with garlic chips.
Notes
- For a richer flavor, use homemade chicken porcini stock instead of store-bought.
- If you don’t have Acquerello rice, Arborio or Carnaroli are suitable substitutes.
- Leftover risotto can be stored in the refrigerator for up to 2 days; reheat gently with a splash of stock or water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 12
- Cholesterol: 50