Creamy Mushroom Risotto
This creamy mushroom risotto combines Arborio rice, fresh cremini mushrooms, and Parmesan cheese for a comforting and indulgent Italian main dish with rich flavors and a luscious texture.
Equipment
- 1 large pan for sautéing and cooking risotto
- 1 separate pan to keep broth warm
Ingredients
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- 1 pound cremini or baby bella mushrooms sliced
- 1/2 cup dry white wine
- 4 cups low-sodium vegetable broth kept warm
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh parsley optional
- 1 knob of butter for finishing
- Optional: splash of heavy cream drizzle of truffle oil, fresh thyme or rosemary
Instructions
- Prepare all ingredients: slice mushrooms, mince garlic, chop onion, and warm broth in a separate pan.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan. Sauté mushrooms with a pinch of salt until browned, about 8 to 10 minutes, then set aside.
- In the same pan, add remaining olive oil and sauté onion until translucent, about 3 to 4 minutes. Add garlic and cook for 30 seconds.
- Add Arborio rice and stir to coat with oil and butter. Toast for 1 to 2 minutes until edges become translucent.
- Pour in white wine and stir until it is fully absorbed by the rice.
- Add warm vegetable broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more, continuing for 18 to 20 minutes.
- Stir in the cooked mushrooms and let them heat through for 3 minutes.
- Turn off heat and stir in Parmesan cheese, a knob of butter, and an optional splash of heavy cream. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and an optional drizzle of truffle oil.
Notes
- For a vegan option, substitute butter and Parmesan with plant-based alternatives.
- Using homemade vegetable broth enhances flavor.
- Store leftovers covered in the refrigerator for up to 2 days.
- Add fresh herbs like thyme or rosemary to vary the taste.