Creamy Mushroom Risotto
A comforting bowl of Creamy Mushroom Risotto combines arborio rice with earthy mushrooms and a touch of Parmesan, creating a delightful meal that feels special yet is easy to prepare.
- 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
- 8 oz Mushrooms
- 1 small Onion, diced
- 2 cloves Garlic, minced
- 4 cups Vegetable or Chicken Broth
- ½ cup Parmesan Cheese, grated
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- ½ cup White Wine
- Salt and Pepper, to taste
- Fresh Parsley, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the sliced mushrooms to the skillet. Cook until they have released their moisture and turned golden brown, approximately 5-7 minutes. Season lightly with salt and pepper.
- Pour in the arborio rice, stirring it well to coat with the oil and combine with the mushrooms. Toast the rice for about 2 minutes until slightly translucent.
- Add the white wine to the skillet, stirring continuously until it has mostly evaporated.
- Begin adding the warmed broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process should take about 20-25 minutes.
- Once the rice is cooked, stir in the butter and grated Parmesan cheese. Adjust seasoning with salt and pepper. Remove from heat and let it sit for a minute before serving.
Notes
For best results, keep your broth warm and stir frequently to achieve a creamy texture. Allow the risotto to rest briefly before serving.