Description
Creamy Mushroom Risotto Recipe
Ingredients:
1 ½ cups Arborio rice
4 cups chicken or vegetable broth, warmed
1 cup mushrooms, sliced (button or cremini)
1 small onion, finely chopped
3 cloves garlic, minced
½ cup dry white wine (optional)
½ cup Parmesan cheese, freshly grated
2 tbsp butter
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Sauté the Aromatics:
Heat olive oil and 1 tbsp butter in a large pan over medium heat.
Add onions and garlic, cooking until soft and fragrant.
Cook the Mushrooms:
Add sliced mushrooms and cook until tender, about 5 minutes.
Toast the Rice:
Stir in the Arborio rice and cook for 1-2 minutes, coating it in the oil.
Deglaze with Wine: (optional)
Pour in the white wine and stir until absorbed.
Add Broth Gradually:
Slowly add 1 cup of warm broth, stirring frequently.
Once absorbed, add more broth 1/2 cup at a time, stirring until creamy.
Continue until the rice is tender and creamy, about 20–25 minutes.
Finish with Cheese and Butter:
Remove from heat, stir in the remaining butter and Parmesan cheese.
Season with salt and pepper to taste.
Serve and Garnish:
Garnish with fresh parsley and extra Parmesan if desired.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
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