Ingredients of Mushroom Risotto:
1 1/2 cups Arborio rice
4 cups vegetable or chicken broth
1 cup sliced mushrooms (such as cremini or shiitake)
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup dry white wine (optional)
1/4 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Instructions for making Mushroom Risotto:
In a saucepan, heat the vegetable or chicken broth over low heat until warm. Keep it simmering while you prepare the risotto.
In a large skillet or pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion to the skillet and sauté until translucent, about 2-3 minutes.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Add the Arborio rice to the skillet and stir to coat the rice with the oil and butter, toasting it slightly for about 2 minutes.
If using, pour in the white wine and stir continuously until the wine is absorbed by the rice.
Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. This process will take about 18-20 minutes until the rice is creamy and tender but still slightly al dente.
In another pan, heat the remaining tablespoon of butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.
Once the risotto is cooked to your desired consistency, stir in the grated Parmesan cheese until melted and well combined.
Gently fold in the sautéed mushrooms and chopped fresh parsley into the risotto. Season with salt and pepper to taste.
Remove the risotto from heat and let it rest for a minute or two before serving.
Serve the Mushroom Risotto hot, garnished with additional Parmesan cheese and parsley if desired.
Enjoy your creamy and flavorful Mushroom Risotto, a classic Italian dish that’s perfect for any occasion!
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