Creamy Mushroom Risotto Recipe
If you’re looking for a comforting and flavorful dish that’s perfect for a cozy night in, you’ll love this Creamy Mushroom Risotto recipe. This classic Italian dish is simple to make but impresses with its rich and creamy flavor. With a few key ingredients and some patience, you can create a restaurant-quality meal that your whole family will love.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 pound mushrooms, sliced
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions:
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the Arborio rice and stir to coat in the oil and butter. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
- Add the white wine and stir until absorbed by the rice.
- Add the broth, one ladle at a time, stirring frequently and waiting for each ladle to be absorbed before adding the next. This process should take about 20-25 minutes and will result in a creamy, tender risotto.
- While the risotto is cooking, sauté the sliced mushrooms in a separate pan until they are browned and tender.
- Once the risotto is done, stir in the Parmesan cheese and sautéed mushrooms. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with chopped parsley.