Mushroom Risotto
A rich and creamy Mushroom Risotto that brings comfort and warmth to any meal, perfect for both casual dinners and special occasions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 cup fresh mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil or unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the broth by heating it in a saucepan over medium heat, keeping it warm but not boiling.
- Sauté the olive oil (or butter) in a large skillet, adding the chopped onion and cooking until translucent, about 3-4 minutes. Stir in the minced garlic and cook for 1 additional minute.
- Cook the sliced mushrooms in the skillet for about 5 minutes until soft, seasoning with salt and pepper.
- Toast the Arborio rice in the skillet for 2-3 minutes until lightly toasted and coated.
- Add the white wine (if using) and stir until mostly absorbed by the rice.
- Gradually add the warm broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more, for about 20 minutes.
- Finish by removing from heat and stirring in the grated Parmesan cheese until melted and creamy. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
For extra richness, stir in a tablespoon of butter just before serving. Optionally add cooked vegetables or proteins to customize.