Risotto aux Champignons

May 09, 2023May 9, 20230 1

Risotto aux Champignons - A Creamy and Savory Mushroom Risotto Recipe

by The Chefin Main

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

750

Sugar

Fat

40g

Risotto aux Champignons is a classic Italian dish known for its creamy texture and savory mushroom flavor. This dish is made with Arborio rice, which has a high starch content that enables it to absorb the flavors of the broth and other ingredients during the cooking process. The addition of saffron gives the dish a rich, golden color and a subtle floral flavor. This dish is comforting and filling and can be enjoyed as a main course or as a side dish.

Instructions

1.	Melt half of the butter in a large saucepan over medium heat.
2.	Add chopped onions and cook until they are soft and translucent.
3.	Add diced mushrooms to the pan and cook until they are tender and golden brown.
4.	Add the rice to the pan and cook, stirring frequently, for about 2 minutes until it is coated in the butter and vegetables.
5.	In a separate pot, bring the vegetable stock to a simmer.
6.	Add a ladleful of the hot broth to the rice and stir until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring frequently until the rice is cooked through and has a creamy consistency.
7.	While the risotto is cooking, steep the saffron in a small amount of hot broth.
8.	Stir the saffron and the remaining butter into the risotto.
9.	Add parmesan cheese and stir until it is melted and the risotto is creamy.
10.	Serve hot, garnished with chopped parsley.

PROS

This dish is creamy, comforting, and full of mushroom flavor.

It is a versatile dish that can be served as a main course or as a side dish.

CONS

Risotto can be time-consuming to make and requires constant attention to avoid burning or overcooking.

The dish can be high in calories and fat due to the addition of butter and cheese.

HEALTH & BENEFITS

Mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and B vitamins.
Risotto made with vegetable stock is a good option for vegetarians and vegans who need to avoid meat-based broths.

	125 g butter
	1 onion , chopped
	375 g mushrooms , diced
	500 g risotto rice ( eg . Arborio )
	1 liter vegetable stock , approx . ( can be made with granules )
	1/8 teaspoon saffron
	40 g parmesan cheese , grated
	parsley , chopped , to garnish