Creamy Mushroom Risotto
A warm and comforting creamy mushroom risotto, perfect for chilly evenings and suitable for beginner cooks.
- 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
- 1 cup Mushrooms, sliced
- 1 small Onion, diced
- 2 cloves Garlic, minced
- 4 cups Vegetable or Chicken Broth
- 1/2 cup Dry White Wine
- 1/2 cup Parmesan Cheese, grated
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- Salt and Pepper, to taste
Instructions
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat, add onion and cook until translucent. Stir in garlic and cook until fragrant.
- Cook the mushrooms: Add the sliced mushrooms, sauté until browned and moisture evaporated. Season with salt and pepper.
- Toast the Arborio rice: Add rice to the skillet, stirring to coat with oil and toast for 1-2 minutes.
- Add the wine: Pour in dry white wine, stirring until absorbed.
- Gradually add broth: Add warm broth one ladle at a time, stirring frequently until the rice is creamy and al dente.
- Finish the risotto: Remove from heat, stir in butter and Parmesan until creamy. Adjust seasoning if necessary.
- Serve immediately, garnished with additional Parmesan and black pepper if desired.
Notes
Risotto is best served fresh and can be customized with your favorite vegetables or proteins. Keep broth warm and stir frequently for the best texture.