Risotto al Funghi

Risotto al Funghi is a creamy and flavorful Italian rice dish, featuring an earthy blend of mushrooms and aromatic herbs. Perfectly cooked Arborio rice absorbs a rich mushroom broth, resulting in a comforting and satisfying meal.

Ingredients

• Arborio rice - 200 grams
• Mixed mushrooms (e.g., cremini, shiitake) - 150 grams, sliced
• Vegetable broth - 500 ml
• Shallot - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 40 grams, grated
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a saucepan, heat the vegetable broth over low heat to keep it warm.
2. In a separate large skillet, heat the olive oil over medium heat and add the chopped shallot and minced garlic. Sauté for about 2-3 minutes until softened and fragrant.
3. Add the sliced mushrooms to the skillet and cook for an additional 5-7 minutes, until they are tender and have released their moisture. Season with salt and black pepper.
4. Stir in the Arborio rice and toast it for about 1-2 minutes, coating it with the oil and mushroom mixture.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
6. Once the rice is cooked, remove the skillet from heat and stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and pepper to taste.
7. Serve the risotto hot, garnished with extra parsley and Parmesan if desired.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 80 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, supporting immune health.
• High in fiber, which aids in digestion and promotes satiety.

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