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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. It’s made with Arborio rice, sautéed mushrooms, and a rich broth, creating a restaurant-quality meal at home.

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
  • 4-5 cups warm vegetable or chicken broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

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

Notes

For a richer flavor, try adding a splash of truffle oil at the end. You can also use different types of mushrooms, such as shiitake or oyster mushrooms.

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