How to Make CREAMY MUSHROOM RISOTTO Like an Italian

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth maintains moisture without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a protein-rich alternative.

Chop half an onion and fresh parsley into small pieces.

Heat 3 tablespoons of extra virgin olive oil in a small nonstick pan.

Add 400 grams of porcini mushrooms to the pan and cook gently with a little salt for about 15 minutes, stirring every five minutes.

In a separate pan, heat 2-3 tablespoons of extra virgin olive oil over medium-low heat.

Add the chopped onion and cook for about 10 minutes until golden, not burnt.

Add 300 grams of carnaroli rice to the pan to toast for about 4 minutes.

Pour in half a glass of white wine and start the cooking time, which is 18 minutes from now.

Add vegetable stock one tablespoon at a time, ensuring the rice remains moist and covered with liquid.

After 15 minutes, add the cooked porcini mushrooms to the risotto and stir gently for the remaining 3 minutes of cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens