Creamy Mushroom Risotto
Embrace the flavors of fall with this **Creamy Mushroom Risotto**, a comforting first course perfect for a cozy evening. This **vegetarian** and **gluten-free risotto recipe**, enriched with chanterelles, button mushrooms, and creamy crescenza, is surprisingly **easy** to make in just about an hour! Discover how to create this unforgettable **mushroom risotto** in your own kitchen.
Dietary Information
Servings:
- 1
To prepare the creamy mushroom risotto, start by cleaning the mushrooms: remove the soil residue from the button mushrooms with a cloth 1, detach the base of the stem and then divide them into 4 parts 2 3.
- 2
Also clean the chanterelles, dividing them into 4 parts with your hands 4. Now, in a pan, heat a drizzle of oil and a clove of garlic 5, then add the button mushrooms 6.
- 3
Salt 7 and cook over medium heat for about 10 minutes 8, then set aside and let cool. In a non-stick pan, brown a clove of garlic in its skin with sprigs of marjoram 9.
- 4
Add the chanterelles 10, remove the clove of garlic 11, salt and sauté over high heat for 10 minutes 12. At the end of cooking, also remove the marjoram.
- 5
Transfer the button mushrooms to a blender 13, add the crescenza cheese 14, pepper 15, and blend everything for a few minutes.
- 6
You will get a smooth and soft cream 16. Now toast the rice in a pan without oil 17, then wet with hot vegetable broth 18 and cook it, adding a ladle of broth at a time; it will take about 13 minutes.
- 7
At the end of cooking, incorporate the mushroom cream 19, the chopped parsley 20 and the grated Parmesan cheese DOP 21.
- 8
Finally, add the sautéed chanterelles 22, keeping some aside for decorating the dish, and mix. Let it rest for a minute 23, then plate and serve your creamy mushroom risotto 24!
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