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Mushroom Risotto

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Mushroom Risotto is a creamy, comforting Italian dish made with Arborio rice, earthy mushrooms, and Parmesan cheese, stirred slowly for a rich and luxurious texture.

Ingredients

Scale
  • 1 1/2 cups Arborio rice
  • 8 oz mushrooms, sliced (cremini or button)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth, kept warm
  • 1/2 cup dry white wine
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
  2. Add mushrooms and cook until browned and tender; remove and set aside.
  3. In the same skillet, add the remaining butter and sauté onion and garlic until translucent.
  4. Add Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
  5. Pour in the white wine and stir until fully absorbed.
  6. Add warm broth one ladle at a time, stirring continuously and letting the rice absorb the liquid before adding more.
  7. Continue this process until the rice is creamy and al dente, about 20 minutes.
  8. Stir in cooked mushrooms, Parmesan cheese, salt, and pepper.
  9. Garnish with fresh parsley and serve immediately.

Notes

  • Use homemade broth for the best flavor.
  • Constant stirring is key to achieving the creamy texture.
  • Add a splash of cream at the end for an extra-rich risotto.

Nutrition

Find it online: https://ukfinda.com/mushroom-risotto/