Creamy Mushroom Risotto
A rich and creamy risotto that combines fresh mushrooms, garlic, and white wine for a comforting, hearty dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 8 ounces fresh mushrooms
- 2 cloves garlic, minced
- 1 small onion, diced
- ½ cup white wine
- ½ cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Prepare the broth: In a saucepan, warm the chicken or vegetable broth over low heat. Keep it warm as you cook the risotto.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Cook the mushrooms: Add the chopped mushrooms to the skillet. Sauté for about 5-7 minutes until they release their moisture and become tender. Season with a pinch of salt and pepper.
- Toast the rice: Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb some of the flavors from the skillet.
- Add the wine: Pour in the white wine and let it simmer until almost completely absorbed, stirring frequently.
- Slowly add broth: Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until each addition is mostly absorbed before adding the next. This process usually takes about 20 minutes.
- Check the rice: Taste the rice for doneness. It should be creamy and slightly al dente. If it’s not quite ready, add a bit more broth and keep stirring.
- Finish the risotto: Once the rice is cooked to your liking, remove the skillet from heat. Stir in the butter and grated Parmesan cheese until creamy. Adjust seasoning with salt and pepper to taste.
Notes
Stir constantly for a creamy texture and ensure broth is absorbed gradually.