Description
A rich and earthy Italian risotto featuring a blend of mixed mushrooms, toasted walnuts for crunch, and creamy Taleggio cheese for a sophisticated finish.
Ingredients
Scale
- 1.5 cups Arborio rice
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
- 4 oz Taleggio cheese, cubed
- 1/2 cup walnuts, toasted
- 5 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 2 shallots, finely diced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Toast walnuts in a dry pan over medium heat for 3-5 minutes until fragrant; set aside.
- Heat 1 tbsp butter and 1 tbsp olive oil in a wide pan over medium-high heat. Add mushrooms and sauté until browned and caramelized. Remove mushrooms and set aside.
- In the same pan, add another tbsp of butter and sauté diced shallots until translucent.
- Add Arborio rice to the pan and stir for 2 minutes until the edges of the grains are translucent.
- Pour in the white wine and stir constantly until the liquid is fully absorbed.
- Add one ladle of warm broth to the rice. Stir frequently and wait until the liquid is almost entirely absorbed before adding the next ladle.
- Continue adding broth one ladle at a time, stirring gently, until the rice is cooked al dente (approx. 18-22 minutes).
- Stir the sautéed mushrooms and half of the toasted walnuts back into the rice.
- Remove the pan from the heat. Stir in the cubed Taleggio cheese and the remaining butter until melted and glossy.
- Season with salt and pepper, then garnish with remaining walnuts and fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian