Delicious Risotto with Shilajit and Mushrooms

Risotto is an iconic dish in Italian cuisine, known for its creamy texture and comforting flavor. Today, we’re elevating it with an extraordinary ingredient: Shilajit. This natural resin, rich in minerals, not only offers health benefits but also adds a unique depth of flavor that will make this risotto an unforgettable culinary experience.

This Shilajit and mushroom risotto is perfect for a special dinner or a comforting family meal. Its preparation requires a bit of patience, but the end result is truly worth it. The sweetness of the mushrooms pairs beautifully with the richness of Shilajit, creating a dish that is both nourishing and delicious.

Ingredients

For 4 servings:

• 300 g Arborio rice
• 1 l vegetable broth
• 200 g Paris mushrooms, sliced
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 50 g grated Parmesan cheese
• 2 teaspoons Shilajit
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In another large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
3. Add the sliced mushrooms and cook until they are golden and the moisture has evaporated.
4. Stir in the Arborio rice and sauté for 1 to 2 minutes, until it becomes slightly translucent.
5. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait for the liquid to be almost completely absorbed before adding the next ladle.
6. After about 15 minutes, when the rice is al dente, add the Shilajit and grated Parmesan cheese. Mix well to achieve a creamy texture.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped fresh parsley.

Chef's Tips

For an even more flavorful risotto, you can add a glass of dry white wine while cooking the rice, just before adding the broth. This will add a slight acidity that perfectly balances the taste of Shilajit.

Storage

The risotto can be stored in the refrigerator in an airtight container for 2 to 3 days. To reheat, add a bit of broth or water to restore the creamy texture.