Mushroom Risotto
Mushroom Risotto (4789418371).jpg by Mindmatrix · CC BY-SA 2.0
Creamy and flavorful, Mushroom Risotto is a classic Italian comfort food that combines tender arborio rice with savory mushrooms and a rich, cheesy broth. Perfect for a cozy dinner, this dish offers an indulgent taste with a luxurious texture that is sure to impress.
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb mixed mushrooms, sliced (such as cremini and shiitake)
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1
Heat the vegetable broth in a saucepan and keep it warm over low heat.
- 2
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- 3
Add the minced garlic and sliced mushrooms to the pan. Sauté until the mushrooms are tender and browned, about 5-7 minutes.
- 4
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
- 5
Pour in the white wine (if using) and cook until mostly absorbed.
- 6
Begin adding the warm broth, one ladleful at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladleful.
- 7
Continue this process until the rice is creamy and tender, about 18-20 minutes.
- 8
Remove the pan from heat and stir in the butter and grated Parmesan cheese until melted and well combined.
- 9
Season with salt and freshly ground black pepper to taste.
- 10
Garnish with chopped fresh parsley before serving.