Mushroom Risotto is the perfect comfort food, with its creamy texture and rich, earthy flavors. This classic Italian dish is made by slowly cooking arborio rice with sautéed mushrooms and onions, gradually adding broth to create a velvety consistency. The dish is elevated with a hint of white wine, a sprinkle of Parmesan cheese, and a finishing touch of fresh herbs. Whether you’re cooking for a special occasion or simply indulging in a cozy dinner at home, this mushroom risotto will impress with its depth of flavor and luxurious texture.
Ingredients:
- 1 ½ cups arborio rice
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 1 lb mixed mushrooms (such as cremini, shiitake, and porcini), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
Instructions:
- Prepare the broth: In a medium saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
- 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 until they release their moisture and start to brown, about 5-7 minutes. Season with salt and pepper. Remove the mushrooms from the skillet and set them aside.
- Cook the aromatics: In the same skillet, add the remaining olive oil and butter. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Toast the rice: Stir in the arborio rice, ensuring each grain is coated with the oil and butter. Cook for 1-2 minutes, allowing the rice to toast slightly.
- Deglaze with wine: Pour in the white wine, stirring constantly, until the liquid is mostly absorbed by the rice.
- Add broth gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition of broth is absorbed before adding the next. This process should take about 18-20 minutes, and the rice should become creamy and tender with a slight bite (al dente).
- Incorporate mushrooms: Once the rice is nearly done, stir in the sautéed mushrooms. Cook for an additional 2-3 minutes until the mushrooms are heated through.
- Finish with cheese: Remove the skillet from the heat and stir in the grated Parmesan cheese. Adjust the seasoning with salt and pepper as needed.
- Serve: Serve the mushroom risotto hot, garnished with fresh parsley or thyme.
Enjoy your delicious and creamy mushroom risotto, perfect for a cozy night in!
