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mushroom risotto recipe

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This creamy mushroom risotto recipe features tender arborio rice cooked slowly with earthy mushrooms and Parmesan cheese, creating a rich and comforting Italian classic.

Ingredients

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

Instructions

  1. Heat the broth in a saucepan and keep it warm over low heat.
  2. In a large skillet or saucepan, heat olive oil and 1 tbsp butter over medium heat. Add the onions and garlic and sauté until translucent, about 3 minutes.
  3. Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
  4. Add the Arborio rice and stir for 2 minutes to toast the grains slightly.
  5. Pour in the white wine (if using) and stir until the liquid is mostly absorbed.
  6. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.
  7. Continue this process until the rice is creamy and tender but still slightly firm to the bite, about 18-20 minutes.
  8. Remove from heat and stir in remaining 2 tbsp butter and Parmesan cheese. Season with salt and pepper to taste.
  9. Garnish with fresh parsley if desired and serve immediately.

Notes

For a richer flavor, try incorporating sautéed wild mushrooms or finish with a drizzle of truffle oil before serving.

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