Mushroom Risotto Recipe
Mushroom Risotto is a creamy, flavorful Italian dish that is perfect for a cozy dinner or a special occasion. This comforting meal brings together rich, earthy mushrooms and creamy Arborio rice, resulting in a dish that is both elegant and satisfying.
Equipment
- Large skillet or sauté pan
- Medium saucepan
- Wooden spoon or spatula
- Ladle
- knife
Ingredients
- 1 1/2 cups Arborio rice
- 1 lb Mushrooms
- 4 cup Vegetable or chicken broth
- 1/2 dry white wine
- 1 medium onion, finely chopped
- 3 cloves garlic
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- Salt and black pepper
- 2 tbsp fresh parsley
Instructions
- 1. Heat the broth:In a medium saucepan, warm the vegetable or chicken broth over low heat. Keep it at a low simmer throughout the cooking process.2. Sauté the mushrooms:In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook for about 5-7 minutes until they release their moisture and turn golden brown. Season with a pinch of salt and pepper, then remove the mushrooms from the pan and set aside.3. Cook the onions and garlic:In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.4. Toast the rice:Stir in the Arborio rice, cooking for about 2 minutes until the rice is lightly toasted and coated in the oil. This will give the risotto a slightly nutty flavor.5. Deglaze with wine:Add the white wine to the pan and cook, stirring constantly, until the wine is absorbed by the rice.6. Add the broth gradually:Begin adding the warmed broth to the rice one ladleful at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding more broth. Continue this process, stirring frequently, for about 18-20 minutes until the rice is creamy and cooked al dente. You may not need all the broth.7. Stir in mushrooms and Parmesan:Once the risotto is creamy and cooked through, stir in the sautéed mushrooms, the remaining tablespoon of butter, and grated Parmesan cheese. Mix until the cheese is melted and the risotto is creamy. Season with additional salt and pepper to taste.8. Garnish and serve:Garnish the risotto with fresh parsley and serve immediately. Enjoy the rich, creamy texture of the mushroom risotto!
Notes
- Broth: For a richer flavor, use chicken broth, or keep it vegetarian with vegetable broth.
- Wine: If you prefer not to use wine, you can substitute it with an equal amount of broth.
- Cheese: Freshly grated Parmesan is recommended for the best flavor and texture.
- Mushrooms: Feel free to experiment with different mushroom varieties like porcini, shiitake, or a mix for a more complex flavor.
- Consistency: Risotto should be creamy, but not soupy. Adjust the amount of broth for your preferred consistency.
- Make it your own: Add other ingredients like cooked chicken, peas, or spinach to customize the risotto to your liking.
