Description
A comforting and creamy risotto featuring earthy mushrooms and the unique flavor of fennel pollen.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed fresh mushrooms (cremini, shiitake)
- 1 tsp fennel pollen
- 4 cups vegetable or chicken broth (warm)
- 1/2 cup white wine (optional)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup freshly grated Parmesan cheese
- Fresh herbs (parsley or thyme)
- Salt and pepper to taste
Instructions
- Sauté onion in a skillet with olive oil and butter until translucent.
- Add garlic and cook until fragrant.
- Toss in chopped mushrooms and cook until soft.
- Stir in Arborio rice and toast for 2 minutes.
- Pour in white wine and let it simmer.
- Add warm broth, one ladle at a time, stirring continuously.
- Incorporate fennel pollen when rice is halfway cooked.
- Finish with butter, Parmesan cheese, and herbs. Adjust seasoning.
- Serve immediately with a drizzle of olive oil.
Notes
Use warm broth throughout the cooking process for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: risotto, mushroom, fennel pollen, creamy, Italian recipes