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mushroom risotto

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This creamy mushroom risotto is a comforting and flavorful dish perfect for a cozy night in. Made with Arborio rice, savory mushrooms, and a touch of Parmesan cheese, it’s a simple yet elegant meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 6 cups vegetable broth, warmed
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add mushrooms and cook until softened and browned, about 8-10 minutes. Remove mushrooms from the pot and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted.
  4. Pour in white wine and cook, stirring, until absorbed, about 2 minutes.
  5. Begin adding the warmed vegetable broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes, until the rice is creamy and al dente.
  6. Stir in the cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
  7. Garnish with fresh parsley before serving.

Notes

For an extra layer of flavor, try adding a drizzle of truffle oil just before serving.

Find it online: https://justflowe.com/mushroom-risotto-2/