Mushroom and Almond Risotto with Creamy Parmesan Sauce
This delicious Mushroom and Almond Risotto combines the earthy flavors of mushrooms with the nutty crunch of toasted almonds, all enveloped in a creamy Parmesan sauce. It’s a comforting and satisfying dish that’s perfect for a cozy night in but elegant enough to serve at a dinner party.
Ingredients
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (cremini, button, or a mix)
- 1/2 cup sliced almonds, toasted
- 1/2 cup Parmesan cheese, grated
- 1/4 cup heavy cream
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, kept warm
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pan over medium heat, warm the olive oil and butter. Add the chopped onion and cook until translucent.
- Add the minced garlic and sliced mushrooms to the pan. Sauté until the mushrooms are tender and golden brown.
- Stir in the Arborio rice and cook for 2-3 minutes until the rice becomes slightly translucent around the edges.
- Pour in the white wine. Stir continuously until the wine is fully absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes, until the rice is creamy and tender.
- Once the rice is nearly cooked, stir in the heavy cream and grated Parmesan cheese until well combined and the cheese is melted. Season with salt and pepper to taste.
- Gently fold in the toasted almonds, reserving some for garnish.
- Serve the risotto hot, garnished with the reserved toasted almonds and fresh parsley.
The source of the article is from the blog lokale-komercyjne.pl