Description
Indulge in a comforting bowl of creamy mushroom risotto with this easy-to-follow recipe. Perfect for a cozy night in or a special dinner, this Italian classic will surely impress your taste buds.
Ingredients
Scale
For the Risotto:
- 1 1/2 cups Arborio rice
- 4 cups low-sodium chicken or vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces cremini or button mushrooms, sliced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Warm the Broth: In a medium saucepan, warm the broth over low heat and keep it warm.
- Sauté Onion and Mushrooms: In a large skillet, heat olive oil and 1 tablespoon of butter. Sauté onion until softened, then add garlic and mushrooms.
- Cook the Rice: Stir in Arborio rice, then pour in white wine. Add warm broth gradually, stirring until absorbed, for about 20-25 minutes.
- Finish and Serve: Stir in butter, Parmesan, and cream. Season with salt and pepper. Garnish with parsley and serve.
Notes
- For extra depth of flavor, add a splash of truffle oil before serving.
- Substitute shiitake or wild mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
