Gombás rizottó, or mushroom risotto, is a classic Italian dish that's rich, creamy, and packed with flavor. The key to a great risotto is to use Arborio rice and to stir constantly while adding liquid gradually. Here’s a straightforward recipe for making a delicious mushroom risotto:
Ingredients:
- 1 1/2 cups (300 g) Arborio rice
- 1 cup (150 g) finely chopped onions
- 2 cloves garlic, minced
- 1 cup (200 g) mushrooms, sliced (cremini, shiitake, or button mushrooms work well)
- 1/2 cup (120 ml) dry white wine (optional)
- 4 cups (960 ml) chicken or vegetable broth
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions:
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Prepare the Broth: In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm throughout the cooking process.
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Sauté the Mushrooms: In a large, heavy-bottomed pan or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Remove the mushrooms from the pan and set aside.
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Cook the Onions and Garlic: In the same pan, add the remaining tablespoon of butter and the chopped onions. Cook until the onions are soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
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Add the Rice: Stir in the Arborio rice and cook for 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.
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Deglaze with Wine: If using white wine, pour it in now and cook, stirring constantly, until the wine is mostly absorbed by the rice.
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Add the Broth: Begin adding the warm broth to the rice, one ladleful at a time. Stir frequently and let each addition of broth be absorbed before adding the next. This process should take about 18-20 minutes. The rice should be creamy and al dente when done.
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Combine Mushrooms and Cheese: When the rice is cooked to your desired consistency, stir in the sautéed mushrooms and grated Parmesan cheese. Season with salt and pepper to taste.
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Serve: Remove from heat and let the risotto sit for a minute or two. Garnish with chopped fresh parsley if desired, and serve warm.
Tips:
- Stirring: Stirring frequently helps release the rice's natural starch, which creates the creamy texture characteristic of risotto.
- Consistency: Risotto should be creamy and slightly loose, not dry or soupy. Adjust the amount of broth based on your preferred consistency.
- Mushroom Variety: Feel free to mix different types of mushrooms for added flavor and texture.
Enjoy your delicious gombás rizottó!
