Ingredients
- 1 cup Arborio rice
- 1 teaspoon fennel pollen
- 2 cups mushrooms (shiitake, cremini, oyster, or mixed)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Fresh herbs (parsley or thyme), chopped
- 2 tablespoons olive oil or butter
Instructions
- Heat broth in a saucepan, keeping it warm.
- In a separate skillet, heat olive oil and butter over medium heat, then sauté onions until translucent (about 5 minutes).
- Add minced garlic and mushrooms, sauté until mushrooms release moisture and turn golden.
- Stir in Arborio rice, toast for 2-3 minutes until slightly transparent.
- Pour in white wine, stirring until absorbed.
- Gradually add warm broth, one ladleful at a time, stirring frequently for 20-25 minutes.
- Once creamy and al dente, stir in fennel pollen, Parmesan, and fresh herbs. Adjust seasoning if needed.
- Serve immediately, garnished with extra herbs and cheese.
Notes
Keep broth warm during cooking for optimal creaminess. Stir frequently to release starch from the rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian