Creamy Mushroom Risotto
A comforting and flavorful risotto, rich in umami flavors, perfect for elevating any 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 cup Arborio rice
- 2 tablespoons olive oil
- 1 onion, diced finely
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- ½ cup white wine
- 4 cups chicken or vegetable broth
- ½ cup Parmesan cheese, grated
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in garlic and cook for an additional minute until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the skillet. Cook for about 5-7 minutes until they are golden brown and have released their moisture.
- Toast the rice: Stir in Arborio rice, coating the grains with oil. Toast the rice for 2-3 minutes until it starts to look translucent.
- Add wine: Pour in white wine. Stir and let it simmer until the wine has almost completely evaporated.
- Incorporate broth gradually: Begin adding warm broth one ladle at a time, stirring continuously until the rice absorbs the broth. Continue for about 18-20 minutes until the rice is creamy and al dente.
- Finish with cheese and butter: Remove from heat and stir in Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.
Notes
For added flavor, garnish with fresh herbs like parsley or thyme. Ensure the broth is warm for better results.