Mushroom Risotto with Cheddar
4 servings
40 minutes
Mushroom risotto with cheddar is the essence of Italian cuisine, combining the rich aroma of mushrooms, the tender texture of Arborio rice, and the creamy taste of cheddar. Inspired by Northern Italian traditions, this recipe transforms simple ingredients into a refined dish with depth of flavor. Mushrooms add earthy tones to the risotto while the broth enhances their aroma, creating a velvety texture. The rice slowly absorbs rich flavor nuances, becoming the perfect base for this culinary masterpiece. Cheddar adds expressive creaminess and a hint of spiciness, turning each spoonful into true delight. This dish is perfect for a cozy family dinner or a special occasion when you want to enjoy Italian gastronomy. Serving it hot can be complemented with fresh herbs or a glass of white wine to enhance its flavor qualities.
1
Slice the mushrooms into thin half-slices and place them in a pan with heated olive oil. Fry for 5 minutes over medium heat, then add the onion and fry for another 5 minutes. Do not let it turn golden brown.
- Fresh champignons: 250 g
- Olive oil: to taste
- Onion: 1 piece
2
Add rice and fry everything for about 3-4 minutes until the rice becomes transparent.
- Arborio rice: 150 g
3
Add 2 mushroom cubes to hot boiled water, stir to dissolve them in the water. Then pour the mixture into the rice with mushrooms and mix everything thoroughly.
- Mushroom bouillon cube: 2 pieces
4
Reduce the fire to medium. When the rice is ready, turn it off.
5
Sprinkle cheese before serving the risotto.
- Cheddar cheese: to taste