Description
A comforting and creamy mushroom risotto, perfect for cozy nights or special occasions.
Ingredients
- 1 cup Arborio rice
- 2 cups fresh mushrooms, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- ½ cup white wine (optional)
- ½ cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat the broth in a saucepan and keep it warm on low heat.
- In a separate large pan, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).
- Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender (about 5-7 minutes).
- Add the Arborio rice to the pan, stirring to coat it with the oil and butter, about 2 minutes.
- Pour in the white wine (if using) and let it simmer until mostly evaporated.
- Begin adding the warm broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next. This process takes about 18-20 minutes.
- Once the risotto is creamy and the rice is al dente, remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
Stirring often is key to a good risotto; use quality mushrooms for the best flavor. Enjoy the process!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian