| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 14g | 6g | 47g |
| sugars | fibre | protein | salt |
| 7g | 2g | 11g | 0.8g |
When I first stumbled upon the delightful combination of Saquicos and Mushroom Risotto, it felt like unlocking a foodie treasure chest. This dish is a fusion of rich, earthy flavors from mushrooms and the sweet, almost fig-like quality of Saquicos. Originating from Southern tradition with a touch of coastal creativity, this risotto captures the essence of why cooking is my passion.
A Dance of Flavors
What truly sets this Saquicos and Mushroom Risotto apart is its balance of sweetness and umami. The Saquicos, a fruit with a natural, honey-like sweetness, meld perfectly with the hearty mushrooms. If Saquicos aren’t available, figs make an excellent substitute, offering a similar burst of sweetness that complements the dish’s overall flavor profile. The white wine and Parmesan cheese add layers of complexity, giving each bite a creamy, luxurious texture.
For those unfamiliar with risotto, this dish is somewhat akin to a classic Italian risotto or even a paella, although the latter is generally more seafood-centric. Pairing this risotto with a simple, fresh green salad or a platter of grilled vegetables creates a well-rounded meal that will impress any dinner guest. Interested in risotto variations? Check out this guide to making perfect risotto every time.
A Nutritious Choice
Beyond its irresistible taste, this dish also boasts several health benefits. The Arborio rice offers a steady source of energy due to its carbohydrate content. Mushrooms bring a dose of B vitamins and antioxidants, essential for overall well-being. Saquicos (or figs) are high in dietary fiber, which promotes a healthy digestive system. Olive oil, an excellent source of monounsaturated fats, contributes to a healthy heart, while parsley adds a touch of freshness along with vitamins A and C.
Often, I love making this Saquicos and Mushroom Risotto on a quiet Sunday evening. There’s something incredibly comforting about standing at the stove, slowly stirring the creamy rice, and watching the dish come together. And when it’s finally finished, the aroma that fills the kitchen is absolutely heavenly.
This recipe takes me back to my Charleston roots but also allows me to experiment with slightly more exotic ingredients. If you’re looking for a dish that’s both hearty and sophisticated, this risotto is a must-try. Enjoy it with a glass of your favorite white wine for an extra touch of elegance.
What You’ll Need
- 2 cups Arborio rice
- 1 cup Saquicos (or substitute with figs if unavailable)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces mushrooms, sliced
- 1 cup white wine
- 5 cups vegetable broth
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Method
Step One
In a medium saucepan, heat the vegetable broth over low heat to keep it warm.
Step Two
In a large pot or deep skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Step Three
Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms are soft and any liquid they release has evaporated, about 7-10 minutes.
Step Four
Stir in the Arborio rice and cook for 1-2 minutes, ensuring each grain is coated with the olive oil and has a translucent edge.
Step Five
Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
Step Six
Add a ladleful of the warm vegetable broth to the rice mixture, stirring frequently. Once the broth is mostly absorbed, add another ladleful. Continue this process until the rice is creamy and cooked through, about 20-25 minutes. You may not need all 5 cups of broth.
Step Seven
Stir in the Saquicos (or figs) and cook for another 2-3 minutes to allow the flavors to meld.
Step Eight
Remove the pot from the heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
Step Nine
Garnish with freshly chopped parsley before serving. Enjoy your Saquicos and Mushroom Risotto!
