Description
Indulge in the creamy goodness of this classic Mushroom Risotto recipe. With earthy mushrooms, flavorful Arborio rice, and a touch of Parmesan, this dish is a comforting and satisfying meal perfect for any occasion.
Ingredients
Scale
Ingredients:
- 1 1/2 cups Arborio rice
- 1 pound cremini or button mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 4 cups warm vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large skillet or saucepan, heat 2 tablespoons of butter and the olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
- Stir in the garlic and mushrooms, and cook until the mushrooms are browned and their liquid has evaporated, about 8 minutes.
- Add the Arborio rice and stir for 1–2 minutes to toast the grains lightly.
- Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed.
- Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
- Continue this process for 20–25 minutes until the rice is tender but still slightly firm in the center.
- Stir in the remaining 2 tablespoons of butter and Parmesan cheese until creamy and well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
- For a richer flavor, use a mix of mushrooms such as shiitake or porcini.
- You can substitute the wine with extra broth if desired.
- Serve with extra Parmesan on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg
