Mushroom Risotto
Indulge in the rich and comforting flavors of creamy mushroom risotto, a classic Italian dish that highlights the earthy taste of mushrooms combined with the luxurious texture of Arborio rice. This recipe delivers a savory and satisfying dish that is sure to please both mushroom lovers and risotto enthusiasts.
Ingredients
- 1 1/2 cups Arborio rice
- 1 cup mushrooms sliced (a mix of button and wild mushrooms works well)
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth kept warm
- 1 onion finely chopped
- 2 cloves garlic minced
- 1/2 cup Parmesan cheese grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet or pan, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
- Add Arborio rice to the pan, stirring to coat the rice with the oil until it becomes translucent around the edges.
- Pour in the white wine, stirring constantly until the wine is mostly absorbed by the rice.
- Begin adding warm broth one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently.
- When the rice is almost cooked, add the sliced mushrooms and continue adding broth until the rice reaches the desired creamy consistency.
- Stir in butter and Parmesan cheese, season with salt and pepper to taste.
- Garnish with fresh parsley before serving.