Velvet Mushroom Risotto Cups

When it comes to comforting, indulgent dishes that showcase the rich flavors of mushrooms, few can rival the allure of Velvet Mushroom Risotto Cups. These delightful little cups are not just a feast for the palate but also a visual treat, making them a perfect addition to any dinner party or family gathering. The creamy texture of risotto paired with the earthy tones of mushrooms creates a harmonious blend that captivates food lovers everywhere.

Indulge in the creamy goodness of Velvet Mushroom Risotto Cups, a whimsical yet comforting dish that elevates your dining experience. Perfect for gatherings, these delightful cups combine Arborio rice with a selection of fresh mushrooms, aromatic spices, and a touch of Parmesan for an unforgettable taste. This recipe guide covers everything from ingredient selection to preparation techniques, ensuring you create a visually stunning and delicious dish that will impress your guests and satisfy your culinary cravings.

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Ingredients

1 cup Arborio rice

4 cups vegetable or chicken broth

1 cup white wine (optional)

1 small onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms (shiitake, cremini, or button), finely diced

1/2 cup Parmesan cheese, grated

1/4 cup heavy cream

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cooking spray or oil for cups

Instructions

Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat and keep it warm on the stove.

Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook for about 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Cook the Mushrooms: Add the diced mushrooms to the skillet and cook for about 5-7 minutes until they are soft and browned. Season with thyme, salt, and pepper. Remove half of the mushroom mixture and set aside for later.

Toast the Rice: Stir in the Arborio rice to the skillet with the remaining mushroom mixture, cooking for 1-2 minutes until the rice is slightly toasted.

Add Wine: If using, pour in the white wine and cook until it has mostly evaporated, stirring constantly.

Add Broth Gradually: Begin adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid between additions, repeating this process until the rice is creamy and al dente (about 18-20 minutes).

Finish the Risotto: Once the rice is cooked, remove it from heat and stir in the grated Parmesan cheese, remaining butter, heavy cream, and the reserved mushrooms. Adjust seasoning with more salt and pepper to taste.

Prepare the Cups: Preheat the oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or oil.

Assemble the Cups: Using a spoon, fill each muffin cup with the risotto mixture, pressing down gently to compact it.

Bake: Place the muffin tin in the preheated oven and bake for about 15-20 minutes until the tops are lightly golden and the edges are crispy.

Cool and Serve: Allow the risotto cups to cool for 5 minutes before carefully removing them from the muffin tin. Garnish with chopped fresh parsley for presentation.

Enjoy: Serve warm as an appetizer or snack.

Prep Time, Total Time, Servings: 20 min | 50 min | 12 servings