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mushroom risotto recipe

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A creamy and flavorful mushroom risotto that combines Arborio rice with sautéed mushrooms and Parmesan cheese, perfect for a comforting Italian meal.

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 6 cups vegetable or chicken broth, kept warm
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 12 oz cremini or button mushrooms, sliced
  • ½ cup dry white wine (optional)
  • ½ cup grated Parmesan cheese
  • 3 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Heat the broth in a saucepan and keep it warm on low heat.
  2. In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 4 minutes.
  3. Add the garlic and sliced mushrooms, cooking until mushrooms are soft and any liquid evaporates, about 6-8 minutes.
  4. Stir in the Arborio rice and cook for 1-2 minutes until the rice is well coated and slightly toasted.
  5. If using, pour in the white wine and simmer until it has mostly evaporated.
  6. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each ladleful to be absorbed before adding the next.
  7. Continue this process, stirring often, until the rice is creamy and al dente, approximately 18-20 minutes.
  8. Remove from heat and stir in butter and Parmesan cheese until melted and combined.
  9. Season with salt and pepper to taste, garnish with chopped parsley if desired, and serve immediately.

Notes

For a richer flavor, use a mix of wild mushrooms and finish the risotto with a dollop of mascarpone cheese.

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