Indulge in the creamy and flavorful goodness of this Mushroom Risotto made with arborio rice. Each grain is perfectly cooked and infused with the rich taste of mushrooms and aromatic spices, making it a perfect comfort food for any occasion.
Ingredients
- arborio rice: 1 cup
- vegetable broth: 4 cups
- mushrooms: 1 cup (sliced)
- onion: 0.5 cup (diced)
- garlic: 2 clove (minced)
- olive oil: 2 Tbsp
- Parmesan cheese: 0.25 cup (grated)
- butter: 2 Tbsp
- white wine: 0.25 cup (optional)
- thyme: 1 tsp (dried)
- 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 saucepan, heat the vegetable broth and keep it warm over low heat.
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In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until they turn translucent.
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Add the sliced mushrooms and dried thyme to the skillet. Cook until the mushrooms are golden brown and tender.
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Add the arborio rice to the skillet and stir well to coat each grain with the oil and mushroom mixture.
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If using wine, pour it into the skillet and stir until it evaporates.
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Gradually add the warm vegetable broth, 1/2 cup at a time, stirring constantly until each addition of broth is absorbed by the rice.
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Continue adding the vegetable broth and stirring until the arborio rice is cooked al dente and has a creamy consistency. This process usually takes about 30 minutes.
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Remove the skillet from the heat. Stir in the butter and grated Parmesan cheese until melted and well combined.
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Season with salt and black pepper to taste.
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Serve the mushroom risotto hot, garnished with fresh parsley.
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Enjoy this delightful Creamy Mushroom Risotto as a comforting main course, perfect for vegetarian meals or as a side dish alongside roasted vegetables or grilled meats.
