Creamy Mushroom Risotto
A warm and comforting dish made with creamy Arborio rice and savory mushrooms, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup Arborio rice The star of our show; its high starch content gives that creamy consistency.
- 4 cups low-sodium vegetable or chicken broth Homemade is best, but store-bought works well too.
- 2 tablespoons olive oil For sautéing the mushrooms and onions.
- 1 medium onion, finely chopped Adds a sweet base to our risotto.
- 2 cloves fresh garlic, minced A must for depth and flavor.
- 8 ounces fresh mushrooms (shiitake, cremini, or button), sliced Choose your favorite for that earthy goodness.
- ½ cup dry white wine An optional but fantastic flavor enhancer (can be substituted with extra broth).
- ½ cup grated Parmesan cheese For a rich and salty finish.
- 2 tablespoons unsalted butter Because everything is better with butter.
- Salt and freshly ground black pepper to taste To bring all the flavors together.
- Fresh parsley, chopped (for garnish) A pop of color and freshness.
Instructions
Preparation
- In a saucepan, heat your broth over low heat, keeping it warm but not boiling.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent. Then, add the minced garlic and sauté for another minute until fragrant.
- Add the sliced mushrooms to the skillet. Cook until they release their juices and become tender, approximately 5-7 minutes. Season with a pinch of salt and pepper.
- Stir in the Arborio rice, making sure the grains are well-coated with the oil and mushroom mixture. Let it toast for about 2 minutes, which will enhance its nutty flavor.
- Pour in the white wine (if using), stirring continuously until it’s mostly absorbed by the rice.
Cooking
- Begin adding the warmed broth, one ladle at a time, to the rice. Stir gently and allow the rice to absorb the liquid before adding the next ladle. Repeat this process for about 18-20 minutes until the rice is al dente and creamy.
- Once the rice is cooked, remove the skillet from heat. Stir in the Parmesan cheese, unsalted butter, and check for seasoning. Adjust salt and pepper to taste.
- Plate the risotto and sprinkle freshly chopped parsley on top for color. Serve immediately.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water to restore creaminess.