Mistake-Proof Risotto Recipe for Gourmet at Home | No Meat Recipe |

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

arborio rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is more affordable.

Preheat a pan over medium-high heat and wash, trim, and slice the mushrooms. Lightly oil the pan and cook the mushrooms until golden on each side, seasoning with salt and pepper after cooking.

Sauté the mushrooms in batches, transferring them to a container and sprinkling with lemon juice, salt, pepper, and olive oil. Chop half of the cooked mushrooms and set aside.

Finely chop the onions, garlic, and celery. In a high-sided pan over medium heat, melt a knob of butter and add a tablespoon of olive oil. Sauté the vegetables until golden, about 8 to 10 minutes.

Heat the vegetable stock with rosemary until warm.

Add the rice to the sautéed vegetables and continue sautéing for 2 to 3 minutes.

Pour in the white wine and let the rice absorb it completely.

Gradually add the warm stock, three ladles at a time, stirring frequently.

Add the chopped mushrooms to the risotto.

Continue adding stock until it is all used and the rice is creamy and al dente.

Combine mascarpone cheese with finely chopped parsley, olive oil, salt, and pepper to taste.

Serve the risotto topped with remaining mushrooms, more Parmesan cheese, and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens