Risotto Alla Funghi

Risotto Alla Funghi

This creamy and flavorful mushroom risotto is a classic Italian dish that is perfect for a comforting meal.

Ingredients

  • Salt and pepper - To taste
  • Fresh thyme - 1 tablespoon, chopped
  • Olive oil - 2 tablespoons
  • Butter - 2 tablespoons
  • Parmesan cheese - 1/2 cup, grated
  • White wine - 1/2 cup
  • Vegetable broth - 4 cups
  • Garlic - 2 cloves, minced
  • Onion - 1, finely chopped
  • Mushrooms - 8 ounces, sliced
  • Arborio rice - 1 cup

Instructions

  1. In a large saucepan, heat the olive oil and butter over medium heat.
  2. Add the onion and garlic, and sauté until the onion is translucent.
  3. Add the mushrooms and cook until they release their moisture and start to brown.
  4. Add the Arborio rice and stir to coat it with the oil and butter mixture.
  5. Pour in the white wine and cook until it is absorbed by the rice.
  6. Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
  7. Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
  8. Stir in the grated Parmesan cheese and fresh thyme. Season with salt and pepper to taste.
  9. Remove from heat and let the risotto rest for a few minutes before serving.
  10. Serve hot and garnish with additional grated Parmesan cheese and fresh thyme, if desired.

Dietary Information

Dish Type: Main Course • Prep Time: 10 minutes • Cook Time: 30 minutes • Calories: 400 • Fat: 15g • Carbs: 60g • Protein: 10g • Sodium: 800mg • Sugar: 5g