Description
A luxurious risotto featuring creamy Arborio rice, earthy mushrooms, and sweet fennel pollen, perfect for family gatherings or special occasions.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces cremini or shiitake mushrooms, sliced
- 1 teaspoon fennel pollen
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth, warmed
- ½ cup grated Parmesan cheese
- Fresh thyme and parsley, for garnish
- Salt and pepper, to taste
Instructions
- In a large skillet over medium heat, melt butter and olive oil. Sauté onions and garlic until translucent.
- Add sliced mushrooms and cook until golden brown, about 5-7 minutes.
- Stir in fennel pollen, coating the mushrooms and onions.
- Add Arborio rice, stirring to coat the grains for about 1-2 minutes.
- Gradually add the warmed broth, one ladle at a time, stirring continuously until absorbed, about 18-20 minutes.
- Once the rice is tender, remove from heat and stir in remaining butter and Parmesan cheese.
- Season with salt and pepper, and fold in fresh herbs. Garnish with more Parmesan and fennel pollen before serving.
Notes
This risotto can be paired with seared scallops or grilled chicken for a delightful meal. Substitute Arborio with Carnaroli rice if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg
Keywords: risotto, mushroom, fennel pollen, creamy, Italian, vegetarian