Earthy boletus mushrooms and vibrant parsley turn this risotto into a rich, comforting dish that feels both rustic and elegant. It’s warm, creamy, and perfect for cozy dinners when you want to treat yourself (or someone else) to something a little special.
Serve it on its own or alongside grilled veggies, a crisp salad, or a glass of dry white wine.
⏱ Prep Time 10 minutes ｜ 🔥 Cook Time 30 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Best enjoyed fresh, but can be refrigerated for 2 days and reheated gently with broth
Ingredients List
- 1 1/2 cups arborio rice
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 200g boletus mushrooms (cleaned and sliced)
- 1/2 cup dry white wine
- 5 cups vegetable broth (kept warm)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
Heat oil and 1 tablespoon butter in a pan. Sauté onions and garlic until soft. Add mushrooms and cook until browned. Stir in rice and toast for a minute. Pour in wine and cook until mostly evaporated. Gradually add warm broth, stirring often, until rice is creamy and al dente. Stir in remaining butter, Parmesan, and parsley. Season to taste and serve hot.
Recipe Notes / Tips
- If using dried boletus, rehydrate in warm water for 20 minutes first.
- Stir constantly while adding broth for a creamy texture.
- Add a touch of truffle oil for luxury.
Nutrition Info (approx. per serving)
- Calories: 430
- Carbs: 52g
- Protein: 10g
- Fat: 18g
- Fiber: 3g
- Sugar: 3g
FAQs
- Q: Can I skip the wine?
- A: Yes, just use more broth instead.
- Q: What’s the best rice for risotto?
- A: Arborio, carnaroli, or vialone nano.
- Q: Can I add other herbs?
- A: Sure—try thyme or chives!
Made a creamy bowl of mushroomy goodness? Snap a photo and tag #the_food_pedia on Instagram! 🍄🍚🌿
