A Heavenly Herb-Infused Mushroom Risotto with Gouda Cheese
Hello, fellow food enthusiasts! Today, I’m excited to delve into the world of comfort food with a dish that perfectly balances elegance and heartiness: Herb-Infused Mushroom Risotto with a Gouda Cheese Shave. This classic Italian recipe is not only a culinary delight but also a magnificent way to bring the family together around the dining table.
As a dad of four incredible children—Edward, Alexander, Barnaby, and Phillipa—dinnertime can often be quite the lively affair. Each meal brings its own set of challenges, preferences, and requests. That’s where risotto steps in as the perfect blank canvas; its versatility means it can be tailored to suit each family member’s palate. Plus, it’s an enjoyable dish to prepare, once you master the art of stirring—an excellent workout for those forearm muscles!
Now, let’s talk mushrooms. I adore their earthy aroma and texture, which bring a rich and meaty quality to any vegetarian dish. I’ve chosen a mix of cremini, shiitake, and button mushrooms to add depth and complexity to the risotto. You can always tweak this depending on what’s available locally or what you have on hand. The key is to give them a good sauté to unlock their rich flavors.
Adding herbs like thyme and parsley not only enhances the taste but also elevates the dish with their fresh notes. Trust me, the aroma that will waft through your kitchen is nothing short of heavenly!
As for the cheese, Gouda is the star of this dish, providing a smooth, creamy finish with its mild yet distinct flavor profile. It’s an absolute delight when shaved over the piping hot risotto, melting into the grains and creating a luscious cheesy coating. Of course, Parmesan is also present, lending its sharp and salty character, ensuring our risotto is anything but bland.
This dish can be as rustic or as refined as you wish, making it perfect for a casual family meal or a sophisticated dinner party. Remember to serve it piping hot, with a sprinkle of fresh parsley for a pop of color and freshness.
Invite the family to gather around, pour yourself a glass of that dry white wine, and savor the harmonious blend of flavors. I hope your family enjoys this herb-infused mushroom risotto as much as mine does. Here’s to creating more delightful family memories, one meal at a time!
Happy cooking!
Al
Ingredients
– 350g Arborio rice
– 250g mixed mushrooms (cremini, shiitake, or button), sliced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 100ml dry white wine
– 1.2 litres vegetable stock
– 50g unsalted butter
– 2 tablespoons olive oil
– 60g grated Parmesan cheese
– 100g Gouda cheese, shaved
– 2 tablespoons chopped fresh parsley
– 1 teaspoon chopped fresh thyme
– Salt and pepper to taste
Method
Method
- Begin by heating the vegetable stock in a saucepan over low heat. Keep it warm but not boiling throughout the cooking process.
- In a large, heavy-bottomed pan, heat the olive oil and half of the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and sliced mushrooms. Continue to cook, stirring occasionally, for about 5-7 minutes until the mushrooms are browned and have released their moisture.
- Add the Arborio rice to the pan, stirring to coat each grain with the oil and butter mixture for about 2 minutes, until slightly translucent. This helps toasting the rice and enhances the flavor.
- Pour in the white wine, stirring continuously, and allow it to simmer until almost completely absorbed by the rice, about 2-3 minutes.
- Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently until absorbed before adding the next. This process should take 18-20 minutes. The heat should remain medium to low, ensuring the risotto remains at a gentle simmer.
- When the rice is creamy and cooked al dente, stir in the remaining butter, grated Parmesan cheese, fresh thyme, and half of the chopped parsley. Season with salt and pepper to taste.
- Cover the pan and let the risotto rest for 2-3 minutes to allow the flavors to meld together.
- To serve, portion the risotto into bowls and top with shaved Gouda cheese and the remaining chopped parsley. Serve immediately while hot.
