Creamy Mushroom Risotto
A rich and creamy Italian risotto with mushrooms, white wine, and Parmesan cheese.
10 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 mushrooms, sliced
- 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 butter over medium heat. Add chopped onions and sauté until translucent.
Add minced garlic and sliced mushrooms. Cook until mushrooms are tender and golden brown.
Stir in Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
Pour in the white wine and stir until the liquid is absorbed.
Add warm broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more.
Continue this process until the rice is creamy and al dente (about 18-20 minutes).
Remove from heat, stir in grated Parmesan cheese, and season with salt and pepper to taste.
Garnish with fresh parsley and serve immediately.
Chef's Tips
- Broth Temperature: Keep the broth warm to ensure even cooking and absorption.
- Stirring: Constant stirring helps release the rice's starch, making the risotto creamy.
- Wine Substitute: If you don’t have white wine, use extra broth with a splash of lemon juice.
- Mushroom Varieties: Experiment with different mushrooms like shiitake or porcini for deeper flavor.
- Resting: Let the risotto rest for 2-3 minutes before serving to enhance creaminess.
