Why This Mushroom Risotto Tastes Better Than Italian Restaurants

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.

Cook the mushrooms on medium heat in a cast iron pan with 2 tbsp of extra virgin olive oil.

Add salt, pepper, and parsley to the mushrooms and sauté for about 10 minutes until the liquid disappears.

In a deep pan, heat 4 tbsp of extra virgin olive oil over medium-high heat.

Add the chopped onion and cook for about 6-7 minutes until golden, adding a splash of water to prevent burning.

Add the rice directly to the pan without washing it and toss for about 2 minutes.

Pour in 1/2 standard glass of white wine and start timing the cooking process for 16 minutes.

Gradually add hot vegetable stock, just enough to cover the rice, and wait for it to evaporate before adding more.

Stir continuously, adding more liquid before it dries out, ensuring the rice absorbs the stock gradually.

After 8 minutes, check the rice for doneness; it should be al dente but not hard.

Add the sautéed mushrooms to the rice and some additional stock or water if necessary, cooking for 2 more minutes.

Taste the rice and adjust cooking time if needed, aiming for a total of 18 minutes cooking time.

Add salt to taste at the end of cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens