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Mushroom Risotto With Creamy Sauce

5

45 min

Mushroom Risotto With Creamy Sauce

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Time

45 min

Serving

6 persons

Calories

0

Rating

5.00★ (1)

Cuisine

Italian
Author: Victoria Buriak

This Creamy Mushroom Risotto is a mouthwatering dish made with arborio rice, sautéed mushrooms, and a rich and creamy sauce. It's the perfect comfort food for any occasion.

Ingredients

  • arborio rice: 1 cup
  • vegetable broth: 4 cups
  • olive oil: 1 Tbsp
  • onion: 1 piece (chopped)
  • garlic: 2 clove (minced)
  • ounces mushrooms: 8 piece (sliced)
  • white wine: 0.25 cup (optional)
  • Parmesan cheese: 0.5 cup (grated)
  • butter: 2 Tbsp
  • salt and pepper: 0 Tbsp (to taste)
  • parsley: 0 Tbsp (for garnish, fresh)

Metric Conversion

Stages of cooking

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  1. In a medium-sized pot, heat the vegetable broth and keep it simmering on low heat.

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  2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.

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  3. Add the mushrooms to the pan and cook until they release their moisture and turn golden brown.

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  4. Stir in the arborio rice and cook for a minute, allowing the grains to toast slightly.

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  5. If using, pour in the white wine and cook until it evaporates.

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  6. Begin adding the vegetable broth to the rice, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

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  7. Continue adding the broth and stirring for about 20 minutes or until the rice is cooked al dente and creamy in texture.

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  8. Remove the pan from heat and stir in the grated Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.

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  9. Let the risotto rest for a couple of minutes before serving. Garnish with fresh parsley.

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  10. Serve the Creamy Mushroom Risotto as a main course or as a side dish. Enjoy!

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  11. I hope you enjoy this delicious Creamy Mushroom Risotto recipe!

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