Creamy Mushroom Risotto
A comforting and creamy risotto made with Arborio rice, earthy mushrooms, and aromatic herbs, perfect for any occasion.
- 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 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then, stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet. Sauté until they are browned and any moisture has evaporated, about 5-7 minutes.
- Toast the rice: Push the mushrooms to one side of the skillet and add the Arborio rice. Toast it in the oil for 1-2 minutes, stirring frequently until the edges are translucent.
- Deglaze with wine: If using, pour in the dry white wine and let it cook off, stirring occasionally until it’s mostly absorbed by the rice.
- Add the broth gradually: Begin adding the heated broth one ladleful at a time. Stir continuously until each addition is absorbed before adding the next, about 18-20 minutes.
- Finish the risotto: Once tender, remove the skillet from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Notes
Use fresh ingredients for the best flavor. Stir frequently and keep the broth warm for optimal results.