“Mouthwatering Nordic Lunch: Wild Mushroom Risotto with Caramelized Onion and Fresh Herbs”

Allergens

Gluten, Dairy

Ingredients

• 2 cups Arborio rice
• 1 cup mixed wild mushrooms (porcini, chanterelle, cremini)
• 3 large onions
• 4 cloves garlic
• 6 cups vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Fresh parsley, thyme, and rosemary
• Salt and pepper to taste
• Olive oil

Instructions

1. Thinly slice the onions and mince the garlic. Heat olive oil in a large pan over medium heat, add onions and garlic, and cook until caramelized.
2. Slice the wild mushrooms and add them to the onion mixture, cooking for 3 4 minutes until they release their moisture and become tender.
3. In another pot, warm up the vegetable broth. Add Arborio rice and stir continuously, allowing it to toast for about 1 minute. Gradually pour in the white wine, stirring constantly.
4. Add the caramelized onion and mushroom mixture to the rice pot, stirring well to combine. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding more. This process should take about 20 25 minutes.
5. When the risotto is cooked al dente and has a creamy consistency, remove from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
6. Garnish with freshly chopped parsley, thyme, and rosemary before serving.

Chef’s Insight

To achieve a rich, velvety texture, stir the risotto continuously during the cooking process, allowing each addition of broth to be absorbed before adding more.

Notes

Adjust the seasoning to taste, adding more salt or pepper as needed. - Feel free to experiment with different wild mushroom varieties for a unique twist on this classic recipe.