This rich and creamy mushroom risotto is a comforting and satisfying dish that combines the earthy flavors of mushrooms with the creamy goodness of Arborio rice. It is the perfect dish to warm you up on a cold winter evening.
Ingredients
- arborio rice: 1 cup
- vegetable broth: 4 cups
- mushrooms: 1 cup (sliced)
- shallot: 1 piece (minced)
- garlic: 2 clove (minced)
- white wine: 0.25 cup (optional)
- Parmesan cheese: 0.25 cup (grated)
- butter: 2 Tbsp
- olive oil: 2 Tbsp
- salt and black pepper: 0 Tbsp (to taste)
- parsley: 0 Tbsp (for garnish, fresh)
Metric Conversion
Stages of cooking
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In a large pot, heat the vegetable broth over medium heat and keep it warm on the stove.
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In a separate large skillet, heat the butter and olive oil over medium heat.
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Add the minced shallot and garlic to the skillet and cook until they become translucent and fragrant.
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Add the sliced mushrooms to the skillet and sauté until they are golden brown and cooked through. Remove half of the cooked mushrooms and set aside for later use.
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Add the Arborio rice to the skillet and stir to coat it with the butter and oil.
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If desired, pour in the white wine and cook until it is absorbed by the rice.
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Begin adding the warm vegetable broth to the skillet, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
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Continue adding the vegetable broth and stirring until the rice is creamy and al dente, which usually takes about 20-25 minutes.
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Stir in the grated Parmesan cheese, reserved cooked mushrooms, and season with salt and black pepper to taste.
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Remove from heat and let the risotto rest for a few minutes.
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Garnish with fresh parsley and serve hot.
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Enjoy this delicious and creamy mushroom risotto as a main course or as a flavorful side dish. Perfect for vegetarians or those looking for a comforting and filling meal.
