Creamy Mushroom Risotto
A hearty and comforting dish that blends earthy mushrooms, creamy Arborio rice, and aromatic onions into a delightful meal.
- 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 tablespoon olive oil
- 1 medium onion, chopped
- 2 cups sliced mushrooms
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the sliced mushrooms and cook for another 5 minutes, until they release their moisture and start to brown.
- Toast the rice: Add the Arborio rice to the pot and stir to coat the grains with the oil. Cook for 1-2 minutes until the rice becomes slightly translucent.
- Deglaze with wine: Pour in the dry white wine and stir continuously until it mostly evaporates, about 2-3 minutes.
- Add broth gradually: Begin adding the broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. This should take about 20 minutes.
- Stir in cheese: When the rice is cooked, remove the pot from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Serve: Garnish the risotto with fresh parsley and serve warm.
Notes
Use quality broth for best flavor and stir often to achieve creaminess.