Mushrooms and Tumeric Risotto
I love making risotto, and this Mushroom and Tumeric Risotto is just wonderful!
For me, risotto is one of those recipes that you either know how to make really well, or you can easily ruin.
The consistency has to be perfect: creamy, but al dente!
I particularly like this risotto, because I make it with tumeric and it's an explosion of flavors!
It's light, but intense, full of flavor and different.
It's perfect for a romantic or a family dinner, as long as you eat it warm! Don't forget a good layer of parmesan cheese and basil for an irresistible aroma.
How to make this Mushroom and Tumeric Risotto?
This Mushroom and Tumeric Risotto has no great secrets. It is made like any other risotto, but to get the perfect consistency and creaminess, you need to place the ingredients at the right time.
The rice has to be well sautéed, the wine has to evaporate, and the olive oil and cheese have to be added in with the heat off.
Believe me, your risotto will never fail again!
For this recipe you'll need:
- Olive oil
- Risotto rice
- White wine
- Vegetable broth (preferably homemade)
- Green onion
What are the tricks to getting this Mushroom and Tumeric Risotto right?
- Make sure to use risotto rice or arborio rice, as these types of rice allow the risotto to have a creamy, al dente consistency.
- Saute the mushrooms in a pan before you add them to the risotto.
- Add the wine only when the rice is already braised.
- Use a quality broth, preferably homemade, and use it hot so that it doesn't interfere with the temperature of the risotto and thus preserve the creaminess.
- It is not necessary to stir constantly.
- The tumeric is essential for the color and flavor of this risotto.
- You don't need to use butter to make the risotto creamy, just use olive oil. The trick is to place the ingredients at the right time.
- Put in plenty of quality cheese, after all, a good risotto takes a good amount of Parmesan cheese.
Let's check the step by step?
Mushrooms and Tumeric Risotto
- 2 cups sliced mushrooms
- 1 chopped onion
- 1 thread of olive oil
- 2 cups risotto rice
- ½ cup white wine
- 4 cups vegetable stock
- Salt to taste
- Pepper to taste
- 2 tsp tumeric
- green onion for sprinkling
- ⅔ cup Parmesan
- Basil to garnish
- Start by sauteing the mushrooms in olive oil in a pan over high heat.
- Once they lose their water, lower the heat to medium, season with salt and let them cook for another 1-2 minutes. Set aside.
- Saute the onion in a frying pan with olive oil over medium heat.
- Once softened and translucent, add the rice and let it stew for about 3 min or until it stops making noise. Stir from time to time so it doesn't stick.
- Add the wine and mix well. Cook until the alcohol evaporates.
- Season with salt, pepper, and tumeric, stir well, and add the broth.
- Let it boil, stirring occasionally so it doesn't stick.
- As soon as the rice absorbs the broth, turn off the heat and sprinkle with the green onion. Stir well.
- Add a drizzle of olive oil and the parmesan cheese and mix well.
- Serve with basil on top.