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.