Roasted Garlic and Mushroom Risotto: A Creamy and Flavorful Italian Classic
This Roasted Garlic and Mushroom Risotto is a comforting and hearty Italian dish that’s perfect for a cozy dinner at home. The creamy risotto is infused with the rich flavors of roasted garlic and earthy mushrooms, making each bite a savory delight. The dish is aromatic, with a perfect balance of creaminess and umami, thanks to the roasted garlic and a mixture of various mushrooms. Follow this recipe to create a restaurant-quality risotto in your own kitchen!
Ingredients:
– 1 cup Arborio rice
– 3 tablespoons olive oil, divided
– 1 whole garlic bulb
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (such as button, cremini, and shiitake), sliced
– 1/2 cup dry white wine
– 4 cups vegetable or chicken stock, kept warm
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Roast the Garlic:
a. Preheat your oven to 400°F (200°C).
b. Cut the top off the garlic bulb to expose the tops of the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil.
c. Roast in the preheated oven for about 30-35 minutes, until the garlic is soft and caramelized. Once done, squeeze the roasted garlic cloves out and set aside.
2. Prepare the Mushrooms:
a. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
b. Add the sliced mushrooms and a pinch of salt. Cook until the mushrooms release their moisture and become golden brown, about 5-7 minutes. Remove from skillet and set aside.
3. Start the Risotto:
a. In the same skillet, add the remaining 1 tablespoon of olive oil and the chopped onion. Sauté until the onion is soft and translucent, about 5 minutes.
b. Add the Arborio rice and stir to coat in the oil and onion mixture. Cook for about 2 minutes until the edges of the rice become translucent.
4. Deglaze and Simmer:
a. Pour in the white wine, stirring constantly until the wine is almost completely absorbed by the rice.
b. Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until the stock is mostly absorbed before adding the next ladle.
c. After about 15-18 minutes, the rice should be tender but still al dente, and the mixture should be creamy.
5. Finish the Risotto:
a. Add the roasted garlic (squeezed from the skins) and cooked mushrooms to the rice. Stir well to combine.
b. Stir in the Parmesan cheese and butter, which will give the risotto a creamy texture. Season with salt and pepper to taste.
6. Serve:
a. Spoon the risotto onto plates and garnish with fresh chopped parsley.
b. Serve immediately, enjoying the creamy texture and rich flavors of this classic risotto dish.
Enjoy your Roasted Garlic and Mushroom Risotto, a dish that perfectly combines the depth of roasted garlic with the hearty essence of mushrooms!
The source of the article is from the blog regiozottegem.be