Description
A comforting and creamy risotto featuring aromatic fennel pollen and earthy mushrooms, perfect for family gatherings and special occasions.
Ingredients
Scale
- 1 cup Arborio rice
- 8 ounces mixed mushrooms (cremini, shiitake, button)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 chopped shallot
- 3 cloves minced garlic
- ½ cup white wine (optional)
- 4 cups vegetable or chicken broth
- ½ cup grated Parmesan cheese
- 1 tablespoon fennel pollen
- Salt and pepper to taste
- Fresh herbs (parsley or basil) for garnish
Instructions
- Sauté the shallots in olive oil and butter until translucent.
- Add the garlic and cook until fragrant.
- Cook the mushrooms until caramelized.
- Toast the Arborio rice for 1-2 minutes.
- Pour in white wine (if using) and cook until evaporated.
- Gradually add broth, one ladleful at a time, stirring often.
- Check for doneness after about 20 minutes, adjusting with more broth if necessary.
- Incorporate butter, Parmesan, and fennel pollen, adjusting seasoning to taste.
- Garnish and serve hot.
Notes
Keep broth warm during cooking and stir frequently for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: risotto, mushroom, fennel pollen, comfort food, Italian recipes