Description
Mushroom risotto is a comforting Italian classic that combines creamy Arborio rice with earthy mushrooms and Parmesan cheese. This dish is perfect for cozy dinners or impressing guests, offering rich flavors and a delightful texture in every bite. Simple to prepare, it invites creativity with customizable ingredients, making it a favorite for both novice and experienced cooks alike.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms (cremini or shiitake), chopped
- 4 cups vegetable broth (warm)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1/2 cup dry white wine
- Salt and pepper to taste
Instructions
- In a large pan, heat olive oil over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
- Add minced garlic and chopped mushrooms; cook until browned (around 7 minutes).
- Stir in Arborio rice and toast for about 2 minutes until edges are transparent.
- Pour in white wine, stirring constantly until mostly absorbed (approximately 3 minutes).
- Gradually add warm vegetable broth one ladle at a time, stirring frequently until absorbed (18-20 minutes).
- Once the rice is al dente and creamy, remove from heat and stir in grated Parmesan cheese and butter until melted. Season with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg