Creamy Mushroom Risotto
This Mushroom Risotto recipe combines arborio rice with rich flavors for a comforting dish that’s sure to impress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 ½ cups arborio rice
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 pound mushrooms, sliced
- ½ cup dry white wine
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the broth: In a medium saucepan, warm the vegetable or chicken broth over low heat.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, then add the minced garlic and cook for an additional minute.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook until tender, about 7-10 minutes. Season with salt and pepper.
- Toast the rice: Stir in the arborio rice and cook for 2-3 minutes to toast the rice.
- Deglaze with wine: Pour in the white wine and stir until mostly absorbed.
- Add the broth gradually: Start adding the warm broth one ladleful at a time, stirring frequently.
- Finish with cheese: When creamy and al dente, remove from heat and stir in Parmesan cheese.
- Serve: Spoon the risotto into bowls and garnish with parsley.
Notes
For added flavor, try different types of mushrooms or incorporate vegetables like peas or spinach.