| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 15g | 7g | 51g |
| sugars | fibre | protein | salt |
| 3g | 2g | 9g | 1.1g |
Why I Love Swiss Mushroom and Herb Risotto
I first fell in love with the Mushroom and Herb Risotto at a neighborhood Italian restaurant in the heart of downtown Atlanta. As a revered Swiss recipe, it dawned on me the beautiful similarities it shares with some West African dishes I grew up with. The synergy of delicate flavors, herbs, grains, and the surprising transformation of texture left a lingering impression on me. From then onwards the Mushroom and Herb Risotto claimed a special place in my culinary journey.
Embracing the Global Pantry
The first time I made Mushroom and Herb Risotto at home, it was the familiarity of the ingredients that got me. Arborio rice, fresh mushrooms, the aromatic mix of thyme, and rosemary all reminded me of the stews and porridges my Nigerian parents made. Learning to create this risotto was like learning a new language, but with words—ingredients—I already knew.
Recreate the risotto from Chef John’s favorite risotto recipe for a gourmet experience at home. The well-balanced flavors of the Arborio rice cooked in a broth with fresh mushrooms and herbs pay homage to the traditional Swiss recipe while adding a depth of complexity that took it to the next level.
Fusion at its Finest
It’s not just the familiarity that drew me to this dish, but also the opportunity for innovation. The Mushroom and Herb Risotto gives me another chance, yet another canvas to explore the art of Afro-Southern fusion that I am passionate about. The simplicity of the recipe leaves room to bend it, to season it with the spices of my culture.
With its creamy texture and bold flavors, the Mushroom and Herb Risotto pairs wonderfully with a refreshing Arugula Salad from Food Network or a hearty Slow Roasted Lamb à la Boulangère from BBC Good Food. These combinations not only uphold the essence of the risotto but also add a delightful dimension to the meal.
For me, the joy of cooking lies in these quiet moments of creativity and connection—where I can spin a dish from another culture into something that resonates with the flavors of my upbringing. Just like a well-made Mushroom and Herb Risotto, it is all about finding that perfect balance!
What You’ll Need
- 1 cup of Arborio rice
- 4 cups of vegetable stock
- 4 tbsp of unsalted butter
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 cups of fresh mushrooms, sliced
- 2 tsp of thyme, finely chopped
- 2 tsp of rosemary, finely chopped
- 1 cup of Swiss cheese, grated
- 1 cup of white wine
- Salt and pepper to taste
- Chopped parsley for garnish
Method
Step One
Start by heating the vegetable stock in a saucepan until it is simmering, then keep it warm on a low heat while you prepare the other ingredients.
Step Two
In another large saucepan, melt half the butter and add the olive oil. Once the butter is melted, add the finely chopped onion and cook until it is softened and translucent.
Step Three
Add the finely chopped garlic to the pan and cook for another minute, until the garlic is aromatic. Next, add the sliced mushrooms, thyme and rosemary to the pan, stirring well to ensure they are fully coated in the butter and oil. Cook until the mushrooms are golden brown and then season with salt and pepper to taste.
Step Four
Add the Arborio rice to the pan and stir well to coat the grains in the buttery mixture, then pour in the white wine. Stir constantly over a medium heat until the wine has been absorbed by the rice.
Step Five
Begin adding the warm vegetable stock to the pan, one ladle at a time. Stir well after each addition and wait until the liquid has been fully absorbed before adding the next ladle of stock. Repeat this process until the rice is creamy and tender – this should take around 20-25 minutes.
Step Six
Once the rice is cooked, stir in the remaining butter and the grated Swiss cheese, ensuring they are evenly distributed throughout the risotto.
Step Seven
Serve the risotto in bowls, garnished with a sprinkling of chopped parsley. Enjoy your Mushroom and Herb Risotto warm.
