Hearty and flavorful dish that perfectly blends the earthiness of assorted mushrooms with the subtle sweetness of fresh vegetables
This Mushroom Medley Risotto is a comforting dish that blends the earthy flavors of a variety of mushrooms with a creamy, velvety texture. The use of fresh vegetable broth and organic rice creates a wholesome, aromatic base, while a hint of coconut milk and a touch of cheese add a luscious, rich finish. This risotto is perfect for a cozy dinner, offering a delightful balance of flavors and textures.
Ingredients
- Organic rice -160g
- Vegetable broth – 520ml
- Ginger slices – 4 slices
- Porcini mushroom – 1 piece (half sliced, half diced)
- Button mushrooms – 4 pieces, diced
- Shimeji mushrooms – 6 pieces, diced
- Agaricus blazei mushrooms – 4 pieces, sliced
- Carrot – 1 small, chopped
- Celery – 1 stalk, chopped
- Broccoli – 1 small head, chopped
- Water – approximate 800 to 1000ml (about 550ml will be used for the broth)
- Salt
- Black pepper
- Light coconut milk – 1 tbsp
- Thyme leaves – A pinch
- Olive oil – As needed for sautéing
- Cheese – A small amount, grated
Serving size:
The dish serves 2 people and is ideal for a light, satisfying meal.
1. Prepare the Rice
- Start by soaking the organic rice in water for at least 30 minutes. This step helps to soften the rice and ensures even cooking.
2. Make the Vegetable Broth
- In a large pot, add the chopped carrot, celery, broccoli. Pour in 800-1000ml of water, just enough to cover the vegetables. Bring to a boil and then reduce the heat, simmering until the vegetables are tender.
- Once done, strain the broth into a container, discarding the solids. You should have about 520ml of fresh vegetable broth. Set aside the required amount for the risotto and store the rest in the refrigerator for later use.
Chop the vegetables into smaller pieces
Bring to a boil and simmer until the vegetables are tender
Once done, strain the broth into a container
3. Prepare the Mushrooms
- Wash all the mushrooms thoroughly. Dice the button mushrooms, shimeji mushrooms, and half of the porcini mushroom. Slice the remaining half of the porcini and the agaricus blazei mushrooms.
4. Sauté the Mushrooms and Rice
- Heat a generous amount of olive oil in a large enameled pot over medium heat. Add the diced and sliced mushrooms along with the ginger slices. Sauté until the mushrooms are soft and fragrant. Add the soaked rice, stirring continuously to coat it with the oil and mushrooms.
- Begin adding the vegetable broth a little at a time, allowing the rice to absorb the liquid before adding more. Stir frequently to prevent sticking and to encourage the release of starches, which will give the risotto its creamy texture.
Add the diced and sliced mushrooms along with the ginger slices
Sauté until the mushrooms are soft and fragrant
Add the soaked rice
Coat it with the oil and mushrooms
Begin adding the vegetable broth a little at a time
Risotto with creamy texture
5. Finish the Risotto
- Once the rice is al dente and the mixture is creamy, add a pinch of salt, black pepper, and the light coconut milk.
- Stir to combine, allowing the flavors to meld. Sprinkle a small amount of grated cheese over the top and garnish with a few fresh thyme leaves.
Add light coconut milk
Add a pinch of salt, black pepper
Garnish with a few fresh thyme leaves
Tips:
- Use a wooden spoon to stir the risotto, as it is gentle on the grains and helps maintain the creamy texture.
- Keep the broth warm in a separate pot while making the risotto to maintain an even temperature.
- For added richness, you can stir in a small knob of butter or a drizzle of truffle oil at the end.
This dish pairs beautifully with a light salad and a glass of white wine. Bon appétit!
Ladle the warm Mushroom Medley Risotto into bowls, allowing the rich, creamy texture to shine. Garnish with a sprinkle of freshly grated cheese and a few thyme leaves for a touch of elegance. This dish is best enjoyed immediately while it’s hot and creamy. Serve alongside a crisp, fresh salad to balance the richness of the risotto. A glass of chilled white wine, such as Sauvignon Blanc or Chardonnay, complements the earthy mushroom flavors beautifully.
Enjoy your meal with good company and relish the comforting, gourmet experience of this homemade Mushroom Medley Risotto. Bon appétit!
This recipe is credited to Sussi小瑜.