| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 405 | 12g | 4g | 55g |
| sugars | fibre | protein | salt |
| 5g | 3g | 12g | 0.75g |
As a proud Italian-American, the kitchen is where my heritage and passion come to life. One dish that sings to my heart, despite not originating from my roots but certainly embraces their spirit, is the Risotto with Paracress and Mushroom. This underappreciated gem brings together comfort food and wholesome ingredients in ways you wouldn’t believe until you try it yourself. Its flavors are delicate yet unforgettable, and its presentation, a beautiful marriage of nature’s bounty.
A Feast for the Tastebuds
Similar to other risotto dishes, the Risotto with Paracress and Mushroom is bathed in the rich creaminess that makes this style of cooking so popular. Yet, what truly sets this recipe apart is its use of paracress, an herb known for its ability to enhance the flavor of any dish. Add to this wild mushrooms’ earthy notes and subtle hint of orange zest, and you’ve got a meal that bursts with flavor and sophistication.
What’s more, this recipe functions well both as a standalone dish and a delightful accompaniment. It pairs beautifully with a glass of the same white wine used in its preparation or a simple, roasted chicken.Here are some wine and chicken pairings that would taste wonderful with our risotto.
Nourishment for the Soul and Body
Not only is this risotto shockingly scrumptious, but it’s also packed with health benefits that cater to those with active lifestyles and dietary needs. The Arborio rice is an impressive source of carbohydrates, which energizes your body and enables you to take on your day or recover from a long hike, as I often do. Additionally, olive oil is known for its heart health benefits, and the wild mushrooms in our risotto are chock-full of B-vitamins and a beneficial antioxidant known as selenium. Plus, the inclusion of onion and garlic serves as a natural immunity booster! You can learn more about their nutritional benefits here.
Let the process of creating the Risotto with Paracress and Mushroom be a leisurely journey – sauté the onion and garlic gently; caramelize the mushrooms; stir the rice lovingly; sprinkle in the zesty orange juice. By the time you plate up this dish, you will not only have cooked a supremely delicious meal but also created an experience that speaks to the most comforting aspect of our humanity: The creation and enjoyment of food.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 1 cup white wine
- 6 cups vegetable broth
- 2 cups wild mushrooms, sliced
- 1 tablespoon butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup fresh paracress, chopped
- 1 orange, zested and juiced
Method
Step One
Begin by heating the 2 tablespoons of olive oil over medium heat in a large saucepan. Once the oil is hot, add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent.
Step Two
Add the 2 cups of Arborio rice to the saucepan, consistently stirring for 2-3 minutes until the rice is well coated with the oil and begins to toast.
Step Three
Reduce the heat to medium-low and add the cup of white wine to the saucepan, stirring constantly until the wine is fully absorbed by the rice.
Step Four
Gradually add the 6 cups of vegetable broth, adding one cup at a time and stirring continuously until each cup of broth has been absorbed before adding the next.
Step Five
While the risotto is cooking, sauté the 2 cups of wild mushrooms in a tablespoon of butter in a separate pan until they are fully cooked.
Step Six
Once the vegetable broth has been entirely absorbed into the risotto, mix in the sautéed mushrooms, half a cup of grated Parmesan cheese and the zested and juiced orange. Stir the risotto until the cheese has melted and the mixture is creamy.
Step Seven
Taste the risotto and add salt and pepper accordingly. Finally, top off the risotto with fresh chopped paracress and serve immediately.
