Description
A comforting and rich risotto infused with the unique sweetness of fennel pollen and the earthy flavors of assorted mushrooms.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed mushrooms (cremini, shiitake, oyster)
- 1 tbsp fennel pollen
- 4 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 cup freshly grated Parmesan cheese
- Fresh herbs (parsley or thyme) for garnish
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add finely chopped onion and sauté until translucent. Toss in minced garlic and sauté for an additional minute.
- Add sliced mushrooms to the skillet, cooking until golden brown and tender. Season with salt and pepper.
- Stir in Arborio rice, toasting for 1 minute.
- Gradually add a ladle of broth, stirring continuously until absorbed. Continue adding broth one ladle at a time for 18-20 minutes until rice is al dente.
- Remove from heat, stir in remaining butter, Parmesan, and fennel pollen until creamy.
- Garnish with fresh herbs and adjust seasoning with salt and pepper. Serve warm.
Notes
For vegetarian, use vegetable broth. Ensure broth is warm before adding to the rice to maintain cooking temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: risotto, mushroom, fennel pollen, comfort food, Italian cuisine