It's perfect for a romantic or family dinner, and ideally, you should eat it piping hot! Don't forget a good layer of Parmesan cheese and basil for an irresistible aroma.
Prep time:10 minutesminutes
Cook Time:25 minutesminutes
Total time:34 minutesminutes
Keywords: comfort food, dinner, healthy lunch, italian food, mushroom and turmeric risotto, mushroom risotto, risotto, turmeric risotto
Portions: 4servings
Ingredients
2cupssliced mushrooms
1chopped onion
1drizzleolive oil
2cupsrisotto rice
½cupwhite wine
4cupsvegetable broth
Salt to taste
Pepper to taste
2tspturmeric
Green onion for sprinkling
⅔cupparmesan
Basil for decoration
Instructions
Start by sauteing the mushrooms in olive oil in a frying pan over high heat.
As soon as they lose their water, lower the heat to medium, season with salt, and let it cook for another 1 to 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 saute for about 3 min or until it stops making noise. Stir from time to time so that it doesn't stick.
Add the wine and mix well. Cook until the alcohol evaporates.
Season with salt, pepper, and saffron, stir well, and add the broth.
Let it simmer, stirring occasionally so it doesn't stick.
As soon as the rice has absorbed the broth, turn off the heat and sprinkle with the green onion. Stir well.
Add 1 drizzle of olive oil and the Parmesan cheese and fold the mixture well.
Serve with basil on top.
Notes
Use good quality wine, it makes all the difference in the final result.If you don't have wine, use the juice of 1 lemon, but be careful because you will have to add the broth a few minutes earlier.You can add leek slices or chopped broccoli, it's also very good!If you don't have green onions, use chives, chopped coriander, or even chopped basil.When serving, drizzle some olive oil on top and sprinkle some more Parmesan cheese on top.