This creamy and flavorful Mushroom Risotto is a classic Italian comfort food dish. Made with Arborio rice, savory mushrooms, and Parmesan cheese, it's a satisfying meal perfect for any occasion.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups hot vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pan or Dutch oven over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes.
- Add the Arborio rice to the pan and stir it with the mushrooms and aromatics for 1-2 minutes, toasting the grains.
- Pour in the white wine and stir until it is completely absorbed by the rice.
- Begin adding the hot broth, one ladleful at a time, stirring constantly until each addition of liquid is almost completely absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Remove the pan from the heat. Stir in the remaining 1 tablespoon of butter, the grated Parmesan cheese, and the chopped parsley.
- Season with salt and black pepper to taste.
- Serve immediately.
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