Parmesan Risotto with Mushroom Medley and Roasted Pine Nuts

Parmesan Risotto with Mushroom Medley and Roasted Pine Nuts

Parmesan Risotto with Mushroom Medley and Roasted Pine Nuts is a luxurious and creamy Italian dish that combines the rich flavors of Parmesan cheese, an assortment of gourmet mushrooms, and the delightful crunch of roasted pine nuts. This dish makes for an elegant entrée, perfect for dinner parties or a comforting evening meal at home.

Ingredients:
– 1 cup Arborio rice
– 1/2 cup dry white wine
– 4 cups chicken or vegetable broth
– 1 cup grated Parmesan cheese
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons butter
– 1/4 cup roasted pine nuts
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the broth: In a saucepan, heat the chicken or vegetable broth over low heat, keeping it warm throughout the cooking process.

2. Cook the onions and garlic: In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onions are translucent, about 5 minutes.

3. Add the mushrooms: Add the mixed mushrooms to the skillet. Sauté until the mushrooms are tender and begin to brown, about 5-7 minutes. Remove the mushroom mixture from the skillet and set aside.

4. Toast the rice: In the same skillet, add the remaining tablespoon of olive oil. Add the Arborio rice and cook, stirring frequently, until the edges of the rice grains are translucent, about 2-3 minutes.

5. Deglaze with wine: Pour in the dry white wine, stirring continuously until the wine is fully absorbed by the rice.

6. Cook the risotto: Begin adding the warm broth, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

7. Add cheese and mushrooms: Stir in the grated Parmesan cheese and the sautéed mushrooms. Season with salt and pepper to taste.

8. Finish with butter and pine nuts: Add the remaining tablespoon of butter and stir until melted and well combined. Top the dish with roasted pine nuts.

9. Garnish and serve: Garnish the risotto with fresh parsley and serve immediately.

Enjoy this exquisite Parmesan Risotto with Mushroom Medley and Roasted Pine Nuts, a dish that is sure to impress with every delicious bite!