Name: Creamy Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 cup Arborio rice; 1/2 cup dry white wine; 4 cup vegetable or chicken broth; 1 tablespoon olive oil; 1 small onion (finely chopped); 2 cloves garlic (minced); 8 oz cremini mushrooms (sliced); 1/2 cup grated Parmesan cheese; 2 tablespoons unsalted butter; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Creamy Mushroom Risotto

A comforting and flavorful Italian dish that combines creamy Arborio rice with earthy mushrooms.

Prep Time: 10

Cook Time: 30

Course: Main Course

Cuisine: Italian

Keyword: Fluffy, Mushroom

Servings:

Calories: 400kcal

Ingredients

1 cup Arborio rice
1/2 cup dry white wine
4 cup vegetable or chicken broth
1 tablespoon olive oil
1 small onion finely chopped
2 cloves garlic minced
8 oz cremini mushrooms sliced
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper, to taste
Fresh parsley, chopped for garnish

Instructions

Sauté the Aromatics:
Heat olive oil in a large saucepan over medium heat.
Add the chopped onion and minced garlic. Sauté until the onion is translucent.
Toast the Rice:
Add Arborio rice to the saucepan. Stir and cook for 2-3 minutes until the rice is lightly toasted.
Deglaze with Wine:
Pour in the white wine. Stir until it’s mostly absorbed by the rice.
Add Broth Gradually:
Begin adding the vegetable or chicken broth, one ladleful at a time.
Stir continuously and allow the liquid to be absorbed before adding more.
Cook the Mushrooms:
In a separate skillet, sauté the sliced mushrooms in a little olive oil until they release their moisture and turn golden brown.
Combine Mushrooms and Rice:
Add the cooked mushrooms to the risotto, stirring gently.
Finish with Cheese and Butter:
When the rice is creamy and tender (about 20-25 minutes), remove from heat.
Stir in the grated Parmesan cheese and unsalted butter.
Season with salt and pepper.
Serve:
Garnish with chopped fresh parsley.
Serve the creamy mushroom risotto hot.