Creamy Mushroom Risotto
Classic Italian risotto with Arborio rice, mushrooms, white wine, and Parmesan cheese.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1.5 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 1 cup grated Parmesan cheese
- 2 cups sliced mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 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 mushrooms and sauté until golden. Remove and set aside.
In the same pan, add remaining butter and sauté onions until translucent. Add garlic and cook for 1 minute.
Add Arborio rice and stir to coat with butter. Toast for 2 minutes until slightly translucent at the edges.
Pour in white wine and stir until absorbed. Begin adding warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
After about 18-20 minutes, when rice is al dente and creamy, stir in cooked mushrooms and Parmesan cheese. Season with salt and pepper.
Remove from heat, cover, and let rest for 2 minutes. Garnish with fresh parsley before serving.
Chef's Tips
- Rice Quality: Always use Arborio rice for authentic risotto texture.
- Broth Temperature: Keep broth warm to maintain cooking temperature.
- Stirring: Constant stirring releases starch for creaminess.
- Wine Substitute: Use lemon juice if avoiding alcohol.
- Resting: Let risotto rest covered for perfect consistency.
- Variations: Add peas, asparagus, or shrimp for different flavors.
