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Mushroom Risotto Recipe

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A creamy and savory Italian rice dish made with arborio rice, mushrooms, Parmesan cheese, and aromatic herbs. Perfect for a comforting meal.

Ingredients

Units Scale
  • 1 1/2 cups arborio rice
  • 1 lb (450g) mushrooms, sliced (cremini or button)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth, kept warm
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley (optional)

Instructions

  1. Heat olive oil and 1 tbsp butter in a large pan over medium heat. Add the mushrooms and cook until browned and tender. Remove from pan and set aside.
  2. In the same pan, add remaining butter and sauté the onion until soft and translucent. Add garlic and cook for another minute.
  3. Stir in the arborio rice and cook for 1-2 minutes until lightly toasted.
  4. Pour in the white wine and cook, stirring, until it’s mostly absorbed.
  5. Add the warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
  6. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
  7. Stir in the cooked mushrooms and Parmesan cheese. Season with salt and pepper to taste.
  8. Garnish with fresh parsley if desired and serve immediately.

Notes

  • Use warm broth to maintain even cooking temperature.
  • Do not rinse the rice, as the starch is key to a creamy risotto.
  • You can substitute chicken broth for vegetable broth if not making vegetarian.

Nutrition

Find it online: https://easy-tapas-recipes.com/mushroom-risotto-recipe/