Risotto with mushrooms and pumpkin
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This velvety risotto features four types of mushrooms: porcini, shiitake, oyster mushrooms, and button mushrooms. The aroma is incredible! The rich flavor of the mushrooms is perfectly complemented by sweet butternut squash. Everything is simmered with spices and Arborio rice, gradually adding dry white wine first, then the mushroom broth. When the rice is ready, stir in plenty of grated cheese to make the risotto gooey. Serve sprinkled with fresh parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. arborio rice
- 15 g dried porcini mushrooms
- 205 g shiitake mushrooms
- 1 bay leaf
- 1 cinnamon stick, broken in half
- 3 black peppercorns
- 450 g of mixed mushrooms (for example, oyster mushrooms and champignons)
- 90 g unsalted butter
- 2 tbsp. l. olive oil
- 1 clove garlic, finely chopped
- 1/4 tsp red pepper flakes
- 220 g butternut squash, peeled and diced
- Half a medium onion, finely chopped
- 1 cup dry white wine
- 0.5 cup grated aged Gouda or Parmesan cheese + shredded cheese for serving
- 0.5 cup chopped fresh parsley
We recommend
Recipes with similar ingredients: Arborio rice, white wine, Gouda cheese, butternut squash, mushrooms, black pepper, bay leaf, cinnamon
Cooking the dish according to the recipe:
- Soak the porcini mushrooms for 30 minutes in 5 cups of hot water. Strain the water into a saucepan, squeezing the liquid out of the mushrooms; slice the mushrooms.
- Cook the mushroom brothRemove the stems from the shiitake mushrooms and place them in a separate saucepan. Add 5 cups of water, a bay leaf, half a cinnamon stick, peppercorns, and 0.5 teaspoon of salt. Bring to a boil and cook for 3 minutes, then remove from heat and let steep for 30 minutes. Strain the broth into the saucepan with the porcini mushroom water, squeezing any liquid from the shiitake stems; discard any excess liquid.
- Meanwhile, slice the shiitake mushroom caps and combine with the mushroom mixture (button and oyster mushrooms). In a very large skillet, heat 3 tablespoons butter and 1 tablespoon olive oil over medium-high heat. Add the garlic, red pepper flakes, and the remaining half of the cinnamon stick and cook, stirring, for 1 minute. Add the shiitake caps and mushroom mixture, spread them out evenly, and cook, undisturbed, for about 5 minutes. Stir and continue cooking until the mushrooms are tender, about 3 minutes more. Season with salt and remove the cinnamon stick.
- Bring the mushroom broth to a boil. In a large saucepan, heat 2 tablespoons of butter and the remaining 1 tablespoon of olive oil over medium heat. Add the pumpkin, onion, porcini mushrooms, and 1/2 teaspoon of salt; cook, stirring, for 5 minutes. Add the rice and cook, stirring constantly, for 2 minutes.
- Pour in the wine and cook, stirring, until completely absorbed, 1 minute. Add 3 cups of hot broth, return to a simmer, and cook, stirring, until most of the liquid is absorbed, another 8 to 10 minutes. Add another 3 cups of broth and the mushroom mixture, bring to a simmer, and cook, stirring, until the rice is al dente, 10 to 15 minutes. Remove from heat and stir in the remaining 1 tablespoon of butter, grated cheese, and parsley. Add more broth if needed. Season with salt and serve, sprinkled with additional grated cheese.
Categories:
Similar recipes
