Creamy Mushroom Risotto
A rich and creamy Italian rice dish with savory mushrooms and Parmesan cheese
🕒 35 min
👥 4 servings
📊 Medium
Ingredients
- • 250 g Arborio rice
- • 200 g mushrooms, sliced
- • 1 small onion, finely chopped
- • 2 cloves garlic, minced
- • 750 ml vegetable broth, warmed
- • 60 ml dry white wine
- • 50 g Parmesan cheese, grated
- • 2 tbsp olive oil
- • 2 tbsp butter
- • Salt and pepper, to taste
- • Fresh parsley, chopped
Instructions
- 1 Heat olive oil and 1 tbsp butter in a pan. Sauté onion and garlic until soft.
- 2 Add mushrooms, cook until golden.
- 3 Stir in rice, cook for 1-2 minutes. Add wine, stir until absorbed.
- 4 Add broth, one ladle at a time, stirring until absorbed before adding more.
- 5 Continue until rice is creamy and al dente (about 18-20 minutes).
- 6 Stir in remaining butter and Parmesan. Season with salt and pepper.
- 7 Garnish with parsley and serve.
Tips & Notes
• Keep your broth warm throughout the cooking process for better absorption.
• Stir constantly while adding broth to achieve the perfect creamy texture.
• Use Arborio rice for the best results - it has the right starch content for risotto.
• Don't rush the process - proper risotto takes patience and constant attention.
