Description
A comforting risotto with earthy mushrooms and a unique twist of fennel pollen, perfect for family gatherings.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mixed mushrooms (shiitake, cremini, oyster)
- 1 tablespoon fennel pollen
- 4 cups vegetable broth
- 1/2 cup cream or Italian mascarpone
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (or additional broth)
- 2 tablespoons fresh herbs (parsley or thyme), chopped
- 1/2 cup grated Parmesan cheese
- Olive oil, for sautéing
- Salt and pepper, to taste
Instructions
- Sauté the aromatics: In a large skillet or saucepan, heat a drizzle of olive oil over medium heat. Add shallots and garlic, cooking until soft and translucent.
- Add the mushrooms: Toss in your cleaned and sliced mushrooms, cooking until golden brown.
- Toast the rice: Stir in the Arborio rice, cooking for a couple of minutes until lightly toasted.
- Incorporate the wine: Pour in the white wine, stirring until nearly evaporated.
- Gradually add broth: Slowly add warmed vegetable broth, about a cup at a time, stirring until absorbed.
- Mix in fennel pollen and cream: When rice is al dente, fold in fennel pollen and cream or mascarpone.
- Finish with Parmesan and herbs: Stir in grated Parmesan cheese and herbs, adjusting seasoning as needed.
- Let it rest: Cover and let the risotto sit for a few minutes.
- Serve hot, garnished with additional herbs or a sprinkle of fennel pollen.
Notes
Use fresh ingredients for best flavor. This dish can be modified based on available ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: risotto, creamy risotto, fennel pollen, mushroom risotto, comfort food, Italian cuisine