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Mushroom Risotto

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Side Dish
  • Method: Stovetop
  • Cuisine: Italian

Description

This creamy Mushroom Risotto is a comforting and elegant dish, perfect for dinner parties or cozy nights at home. Arborio rice is cooked slowly in a rich, flavorful broth, with sautéed mushrooms adding depth and umami. A touch of Parmesan cheese and fresh herbs make this dish irresistible.

Ingredients

Units Scale
  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth, warmed
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 8 oz cremini or button mushrooms, sliced
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (plus extra for garnish)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)

Instructions

  • Prepare the mushrooms:
    • Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
    • Add the mushrooms and cook for 5–7 minutes until golden brown. Remove from the pan and set aside.
  • Sauté the aromatics:
    • In the same skillet, add the remaining olive oil and butter.
    • Sauté the onion and garlic for 2–3 minutes until soft and fragrant.
  • Cook the rice:
    • Add the Arborio rice to the skillet and stir to coat in the oil and butter. Toast the rice for 1–2 minutes.
    • Pour in the white wine and stir until it’s mostly absorbed.
  • Add the broth:
    • Gradually add the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process for about 18–20 minutes, or until the rice is creamy and cooked al dente.
  • Finish the risotto:
    • Stir in the cooked mushrooms, Parmesan cheese, parsley, salt, and pepper. Adjust seasoning as needed.
    • If the risotto is too thick, add a splash of warm broth to loosen it.
  • Serve:
    • Garnish with extra Parmesan cheese and fresh parsley. Serve immediately while hot and creamy.

Notes

  • Use homemade or high-quality broth for the best flavor.
  • For a vegetarian version, use vegetable broth and skip the Parmesan or use a vegetarian alternative.
  • Add a drizzle of truffle oil before serving for an extra indulgent touch.

Find it online: https://recipe.ukfinda.com/mushroom-risotto.htm