Mushroom Risotto
Ingredients:
- 1 ½ cups Arborio rice
- 1 lb mushrooms (cremini or porcini), sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth, warmed
- ½ cup white wine
- ½ cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- Heat Olive Oil: In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms and cook until golden brown and tender, about 5-7 minutes. Season with salt and pepper, then remove from pan and set aside.
- Sauté Onion and Garlic: In the same pan, add the remaining tablespoon of olive oil and the butter. Once melted, add the chopped onion and garlic, and sauté until translucent and fragrant, about 3-4 minutes.
- Cook Rice: Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted. Add the white wine and cook until the liquid is absorbed, stirring frequently.
- Add Broth Gradually: Slowly add 1 cup of the warm broth to the rice, stirring constantly until the liquid is absorbed. Continue adding the broth 1 cup at a time, allowing each addition to absorb before adding more. This process should take about 18-20 minutes. Stir frequently to release the rice's starch for a creamy texture.
- Add Mushrooms: Once the rice is creamy and tender, stir the sautéed mushrooms back into the pan.
- Finish with Parmesan: Remove from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper if needed.
- Garnish and Serve: Garnish with freshly chopped parsley and serve hot.
Notes:
For extra flavor, use a mix of mushrooms, such as shiitake, porcini, and cremini. This dish pairs well with a crisp white wine.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Fat | 18g |
| Carbohydrates | 50g |
| Protein | 12g |
User Reviews:
Emily R.: "This was the creamiest risotto I've ever made! The mushrooms added a rich, earthy flavor."
Michael T.: "I followed the recipe exactly and it came out perfect. Definitely a go-to risotto recipe!"