Description
A luxurious risotto featuring creamy arborio rice, earthy mushrooms, and aromatic fennel pollen for a unique flavor experience.
Ingredients
Scale
- 1 cup arborio rice
- 8 ounces fresh mushrooms (cremini or shiitake)
- 1 teaspoon fennel pollen
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 cups vegetable or chicken broth
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt, to taste
- Fresh parsley, for garnish
- Extra fennel pollen, for garnish
Instructions
- In a large heavy-bottomed skillet, heat olive oil and butter over medium heat. Add onion and garlic, sauté until translucent and fragrant, about 3-4 minutes.
- Add sliced mushrooms, season with salt, and cook until golden brown, about 5-7 minutes. Stir in fennel pollen during the last minute.
- Add arborio rice and toast for about 2 minutes, stirring well.
- Gradually add warm broth, one ladle at a time, stirring continuously until mostly absorbed. This should take about 20-25 minutes.
- Once cooked, remove from heat, stir in Parmesan cheese and an additional tablespoon of butter. Adjust seasoning if necessary.
- Plate warm, garnished with fennel pollen and fresh parsley. Add sautéed mushrooms on top for decoration.
Notes
For a twist, consider adding a splash of white wine before adding the broth for additional flavor. Serve with grilled chicken or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: risotto, mushroom, fennel pollen, Italian, comfort food