Creamy Mushroom Risotto
A comforting and hearty Italian risotto made with creamy Arborio rice, sautéed mushrooms, and a touch of white wine.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button)
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the broth: In a saucepan, heat the broth over low heat and keep it warm.
- Sauté the aromatics: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent. Stir in the garlic and sauté for another minute.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and sauté until golden brown. Season with salt and pepper.
- Toast the rice: Stir in the Arborio rice, coating it with the oil and mushroom mixture, and toast for 1-2 minutes.
- Add the wine: Pour in the white wine and let it simmer until mostly absorbed.
- Gradually add the broth: Add the warmed broth one ladle at a time, stirring continuously until absorbed, until the rice is creamy and al dente.
- Finish with cheese: Remove from heat, stir in the Parmesan cheese, and adjust seasoning if needed.
- Garnish and serve: Serve immediately, garnished with fresh parsley.
Notes
Stir constantly to avoid sticking, and use warm broth for best results. Adjust consistency with more broth if needed.