A creamy, flavorful risotto combining earthy wild mushrooms with the subtle briny notes of fresh sea greens, perfect for a sophisticated weeknight dinner or special occasion.
Serves 4
Ingredients:
- 2 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 small onion, finely diced
- 4 cups vegetable broth, kept warm
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 1/3 cup freshly grated Parmesan cheese
- 8 oz wild mushrooms, sliced
- 3 oz fresh seaweed or baby spinach, washed
- Salt and pepper, to taste
Instructions:
- In a large skillet, heat 1 tbsp butter with the olive oil over medium heat. Sauté the onion gently until soft and fragrant, about 8–10 minutes.
- Keep the vegetable broth warm in a separate saucepan over low heat.
- Add the arborio rice to the onions and cook for 2–3 minutes, stirring, until the rice grains are lightly toasted.
- Begin adding the warm broth, one ladle at a time, stirring frequently and letting the rice absorb the liquid before adding more. Continue for 18–20 minutes until the rice is tender but still slightly firm in the center.
- Stir in the white wine and Parmesan cheese, mixing until creamy. Season with salt and pepper.
- In another pan, melt the remaining butter and sauté the mushrooms until golden and tender. If using spinach instead of seaweed, add it briefly to wilt.
- Fold the mushrooms and sea greens gently into the risotto. Serve immediately, garnished with extra Parmesan if desired.
