MUSHROOM RISOTTO/ITALIAN RICE - A DELICIOUS ITALIAN DISH

In life, one should never say never. I remember back when I worked as a servant at Sheraton, in a fine dining restaurant, I couldn’t quite appreciate risotto. It wasn’t fully cooked, nor was it raw—just somewhere in between! And it was all runny and creamy without making much sense. Yet, now I absolutely love risotto and can cook it quite spectacularly (well, I did study professional cooking, haha). Not every Italian knows how to cook risotto properly, as it’s not actually a daily dish. Pasta is more like rice to Italians; they eat it every day. 😛

Despite its creamy appearance, risotto doesn’t contain cream at all. The creaminess comes from the starch released by the rice and the cheese added later (Parmesan, Pecorino, or a few other types). 😆Today, I’m introducing a mushroom risotto, a fairly basic variety. I used a mix of mushrooms, including Chiodini and frozen porcini mushrooms.

Mushroom risotto is a classic Italian dish celebrated for its creamy texture and rich, earthy flavors. This dish begins with Arborio rice, a short-grain rice known for its ability to absorb flavors while releasing starch to create a velvety consistency. The rice is gently cooked in a flavorful base of sautéed onions, garlic, and white wine before being gradually simmered with warm broth. Fresh mushrooms, such as porcini or cremini, are added to enhance the dish with their deep, umami taste. Finished with a generous sprinkle of Parmesan cheese and a touch of butter, mushroom risotto achieves its signature creaminess. Often garnished with fresh parsley, this dish is both comforting and elegant, perfect as a main course or a side dish. It’s a true testament to the artistry of Italian cuisine, combining simplicity and depth of flavor in every bite.

Did you know:
1. Italian rice: Italian rice, specifically Arborio, is a short-grain variety known for its high starch content, which gives it a creamy texture when cooked. Arborio rice is ideal for dishes like risotto, as it absorbs liquid slowly and releases its starch, creating a rich, velvety consistency. It is a good source of carbohydrates, providing energy, and contains some protein. Arborio rice can also absorb flavors from broths and sauces, making it versatile in cooking. Its ability to maintain a firm, yet creamy texture after cooking is what sets it apart from other rice varieties.

2. Mushrooms: Mushrooms are a diverse group of fungi used widely in cooking for their earthy flavor and meaty texture. They are a source of dietary fiber, protein, and various vitamins and minerals, including B vitamins, selenium, and potassium. Mushrooms can be used fresh, dried, or canned, and their flavor can vary greatly depending on the type, from the mild taste of white button mushrooms to the robust flavor of portobello mushrooms. In Italian cuisine, mushrooms like porcini, shiitake, and cremini are commonly used to add depth to dishes like risottos, soups, and pasta dishes.

3. Parmesan cheese: Parmesan cheese is a hard, granular cheese originating from the Parma region of Italy. It is made from cow's milk and aged for at least 12 months, resulting in a strong, tangy flavor with a crumbly texture. Parmesan is rich in protein, calcium, and phosphorus, making it a nutritious addition to many dishes. It is often used as a finishing touch, grated over pasta dishes, risottos, and soups to add flavor and depth. Parmesan cheese also melts well when cooked, enhancing the creamy texture of dishes like risotto and mac and cheese.

4. Parsley leaves: Parsley leaves are fresh, green herbs commonly used as a garnish in many dishes for both flavor and presentation. They are rich in vitamins A, C, and K, and contain antioxidants that may help reduce inflammation and support overall health. Parsley adds a fresh, bright taste to dishes and can be used both as a topping and mixed into recipes. In Italian cuisine, it is often used to garnish pasta dishes, soups, and risottos, providing a vibrant touch and enhancing the dish’s overall flavor profile. Its versatility makes it a staple herb in kitchens around the world.

Weightwatchers (Opt for losing weight):
To make Mushroom Risotto, a delicious Italian dish, more weight-loss-friendly, use a smaller amount of Parmesan cheese to reduce fat and calorie content. Choose a leaner broth or a reduced-sodium stock cube to minimize sodium intake. Opt for Arborio rice, known for its creamy texture, but consider using half the recommended amount to lower carbs and calories. When adding wine, use a small amount to enhance flavor without extra calories. Incorporate a variety of mushrooms to add nutrients and volume without increasing the dish's calorie count. Limit the use of butter or oil, and rely more on vegetable broth to keep the dish light and flavorful.