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In the realm of comfort food, few dishes rival the creamy, rich texture of risotto. Among the many variations, Velvet Mushroom Risotto Cups stand out not only for their delectable flavor but also for their elegant presentation. These charming cups of risotto are not just a feast for the palate but also a visual delight, making them an ideal choice for entertaining guests or enjoying a cozy family dinner. The combination of earthy mushrooms, creamy arborio rice, and aromatic herbs creates a dish that is both sophisticated and comforting.

Velvet Mushroom Risotto Cups

Discover the joy of cooking with Velvet Mushroom Risotto Cups, a dish that blends creamy textures with earthy flavors for an elegant twist on comfort food. These charming risotto cups are perfect for entertaining or cozy family dinners, featuring a delightful mix of sautéed mushrooms, aromatic herbs, and rich cheese. Easy to make, they celebrate quality ingredients and offer a satisfying culinary experience. Elevate your mealtime with this sophisticated yet comforting dish that brings people together.
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Ingredients
  

1 cup Arborio rice

4 cups low-sodium vegetable broth

1 cup mixed mushrooms (shiitake, cremini, and button), finely chopped

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine

1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)

1/4 cup heavy cream (or coconut cream for vegan)

2 tablespoons olive oil

1 tablespoon unsalted butter (or vegan butter)

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

12 small phyllo pastry cups or baked puff pastry cups

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling throughout the cooking process.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

      Cook the Mushrooms: Add the finely chopped mushrooms to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. Season with salt and pepper.

        Toast the Rice: Stir the Arborio rice into the mushrooms, coating it with the oil and cooking for about 2 minutes to slightly toast the rice.

          Deglaze with Wine: Pour in the dry white wine, stirring constantly until the liquid is mostly absorbed.

            Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Allow each addition to be absorbed before adding the next. This process will take about 18-20 minutes, and the risotto should become creamy and the rice al dente.

              Finish with Cream and Cheese: Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese. Adjust the seasoning with more salt and pepper, if needed. Remove from heat.

                Assemble the Cups: Preheat your oven to 350°F (175°C). Spoon the creamy risotto mixture into the small phyllo pastry or puff pastry cups, filling them generously.

                  Bake: Place the filled cups on a baking sheet and bake for 10-12 minutes, until the tops are golden and the cups are crispy.

                    Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh chopped parsley before serving warm.

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings