Golden Walnut and Wild Mushroom Risotto: A Delectable Earthy Delight
This Golden Walnut and Wild Mushroom Risotto is a rich and creamy dish that combines the nutty flavor of walnuts with the earthy, fragrant notes of wild mushrooms. Perfect for a cozy dinner, this risotto is both comforting and elegant. The creamy rice is infused with the deep flavors of mushroom broth and finished with a delightful crunch from toasted walnuts.
Ingredients:
- 2 cups Arborio rice
- 1 cup wild mushrooms (e.g., shiitake, chanterelles, or porcini), cleaned and chopped
- 1/2 cup toasted walnuts, roughly chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 cups mushroom or vegetable broth, kept warm
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent, about 5 minutes.
- Add the wild mushrooms to the pan and cook until they release their moisture and begin to brown, about 4-5 minutes.
- Stir in the Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
- Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
- Begin adding the warm mushroom broth, one ladleful at a time, stirring continuously. Allow each ladleful of broth to be absorbed before adding the next. This process will take about 15-20 minutes.
- Once the rice is creamy and cooked to al dente, stir in the butter and grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
- Gently fold in the toasted walnuts and remove the pan from the heat.
- Serve the risotto warm, garnished with freshly chopped parsley.
Enjoy your Golden Walnut and Wild Mushroom Risotto, a delightful combination of textures and earthy flavors!
The source of the article is from the blog papodemusica.com