Creamy Risotto with Diced Mushrooms
Creamy Risotto with Diced Mushrooms brings a rich, earthy depth to classic Italian risotto, combining the natural umami of mushrooms with the luxurious creaminess of rice for a hearty yet elegant dish.
What is Creamy Risotto with Diced Mushrooms?
- This comforting recipe features tender rice slowly cooked in flavorful broth and folded with perfectly diced mushrooms, creating a velvety, mushroom-infused risotto that’s simple to prepare yet worthy of a special occasion.
- Earthy and Savory: Tender diced mushrooms infuse the rice with a rich, woodsy flavor that captures the essence of the forest.
- Creamy Perfection: Slow cooking brings out the rice’s natural starch, creating a velvety, restaurant-quality texture.
- Effortless Gourmet: Simple to prepare yet elegant enough for guests, it’s a comforting dish that feels indulgent any night of the week.
Ingredients
Parboiled rice 75,3%, cream, powdered sunflower oil preparation (rice starch, sunflower oil), corn starch, dehydrated button mushrooms 2,3%, flavour, salt, rice flour, onion powder, yeast extract, wild porcini mushrooms (pieces and powder) 0.9%, garlic powder, dehydrated parsley.
Preparation
How to Prepare:
Stove Top Cooking Instructions:
1. Empty pouch contents into a non-stick saucepan.
2. Add 4 ½ cups of cold water to the pan.
3. Uncovered, bring the mixture to a boil, stirring occasionally.
4. Once boiling, reduce heat to a simmer, continuing to stir occasionally.
5. For an al dente texture, cook uncovered for 30-32 minutes, until water has completely evaporated. For a softer texture, cook uncovered for an additional 5 minutes.
6. Remove the pan from heat and add a tablespoon of butter.
7. If desired, top with grated Parmesan cheese and stir until creamy.
| Nutrition Facts | Per 1/4 cup (45g) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | 160 | |||
| Fat | 0g | 0% | ||
| Saturated | 0.4g | 0% | ||
| Trans | 0g | |||
| Total Carbohydrate | 34g | 12% | ||
| Fiber | 3g | 11% | ||
| Sugars | 2g | |||
| Protein | 4g | 8% | ||
| Cholesterol | 0mg | 0% | ||
| Sodium | 370mg | 16% | ||
| Potassium | 127mg | 2% | ||
| Calcium | 0.4mg | 0% | ||
| Iron | 0.4mg | 2% | ||
| Vitamin D | 0mcg | 0% |
*5% or less is a little, 15% or more is a lot
Milan: A Short History of Italian Risotto
Rice arrived in Europe just over 500 years ago, making it a late addition to Old-World cuisine. Originally brought from the Middle East and used as medicine, it became food only after Spanish rulers introduced it to Naples in the 1400s. By the 1500s, northern Italy—especially the Milan area—was covered in rice fields, but for centuries it was eaten simply in soups or as rice flour bread.
The first true risotto appeared in 1853 when Giovanni Felice Luraschi published the classic risotto alla milanese recipe, elevating rice from peasant fare to a prized dish. In the 20th century, Italian growers developed signature varieties like Carnaroli, Arborio, and Vialone, and risotto spread across the country, inspiring regional specialties that continue to define Italian cuisine today.
Submit your review | |
FiorFiore USA