Creamy Mushroom Risotto
Classic Italian risotto with mushrooms, white wine, and Parmesan cheese.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1 cup sliced mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Heat the broth in a saucepan and keep it warm on low heat.
In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add onions and garlic, sauté until translucent.
Add mushrooms and cook until they release their moisture and start to brown.
Stir in Arborio rice and toast for 1-2 minutes until the edges become translucent.
Pour in white wine and stir until fully absorbed.
Add warm broth one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
Continue this process until rice is creamy and al dente (about 18-20 minutes).
Remove from heat, stir in remaining butter and Parmesan cheese. Season with salt and pepper.
Let rest for 2 minutes, then garnish with fresh parsley before serving.
Chef's Tips
- Broth Temperature: Keep the broth warm throughout cooking to maintain consistent temperature.
- Stirring: Constant stirring is key to releasing the rice's starches for creaminess.
- Wine Substitute: If avoiding alcohol, use extra broth with a splash of lemon juice.
- Mushroom Varieties: Try different mushrooms like porcini or shiitake for deeper flavor.
- Resting Time: Letting risotto rest briefly before serving improves texture.
- Leftovers: Risotto is best fresh but can be reheated with a splash of broth to restore creaminess.
