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Heavenly Velvet Mushroom Risotto Cups are a luxurious twist on a classic Italian dish, infusing creamy risotto with the earthy flavors of mushrooms, and presented in an elegant cup form. Originating from Northern Italy, risotto has long been celebrated as a comforting yet sophisticated dish, allowing home cooks to showcase their culinary skills while creating a meal that is both hearty and indulgent. The dish has evolved over the years, with various ingredients being incorporated to enhance its flavor and texture.

Velvet Mushroom Risotto Cups

Discover the luxurious flavor of Heavenly Velvet Mushroom Risotto Cups, a delightful twist on classic Italian risotto. Made with creamy Arborio rice and a variety of mushrooms, these elegant cups are perfect for entertaining or a cozy dinner. Elevate your dish by incorporating ingredients like white wine and fresh herbs, or customize it to suit your taste. Whether prepared traditionally or in an Instant Pot, this risotto promises a creamy, flavorful experience that will impress any guest. Enjoy the comforting essence of this gourmet dish at your next gathering!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (hot)

1 cup mushrooms (shiitake, cremini, or your choice), finely chopped

1 small onion, finely diced

2 cloves garlic, minced

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter

2 tablespoons olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Salt and pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

12 small phyllo cups or tart shells

Instructions
 

Sauté the Aromatics: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

    Cook the Mushrooms: Add the chopped mushrooms to the skillet. Sauté until they have released their moisture and are lightly browned, approximately 6-8 minutes. Add thyme, salt, and pepper to taste, then remove from heat.

      Toast the Rice: In a separate saucepan, add 1 tablespoon of butter over medium heat. Add the Arborio rice to the pan, stirring for about 2-3 minutes until the rice is slightly translucent and begins to lightly toast.

        Deglaze with Wine: Pour in the white wine and stir, allowing it to simmer until almost entirely absorbed by the rice.

          Add Broth Gradually: Begin adding the hot vegetable broth, one ladle at a time, stirring continuously. Wait until most of the broth is absorbed before adding the next ladle. This process should take about 18-20 minutes until the rice is creamy and al dente.

            Finish the Risotto: Once the rice is cooked, stir in the cooked mushrooms and grated Parmesan cheese. Mix well until creamy. Taste and adjust the seasoning with additional salt and pepper if necessary. Remove from heat and let it rest for a few minutes.

              Assemble the Cups: Preheat the oven to 350°F (175°C). Spoon the risotto mixture into phyllo cups or tart shells, filling them generously. Place the filled cups on a baking sheet.

                Bake: Bake in the preheated oven for about 10-12 minutes, until the cups are golden and crispy.

                  Garnish and Serve: Remove from the oven, let cool slightly, and then garnish with fresh parsley. Serve warm as an elegant appetizer or party dish.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 cups