Description
A rich and creamy risotto featuring earthy mushrooms and Parmesan, perfect for cozy dinners.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 2 cups diced mushrooms (cremini and shiitake)
- 4 to 5 cups warm chicken or vegetable broth
- 1 finely chopped onion
- 2 cloves minced garlic
- ½ cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- Fresh herbs (parsley or thyme)
- Salt and pepper to taste
Instructions
- Sauté the aromatics: In a heavy-bottomed pot, heat olive oil and butter over medium heat. Add onion and garlic, stirring until soft, about 3-4 minutes.
- Cook the mushrooms: Add diced mushrooms and sauté until golden brown, about 5 minutes. Season with salt and pepper.
- Toast the rice: Stir in Arborio rice, toasting for about 2 minutes to coat with oil.
- Incorporate wine: Pour in white wine and stir until absorbed.
- Add broth slowly: Gradually add warm broth, one ladle at a time, stirring frequently until each addition is absorbed. This takes about 20-25 minutes until the rice is al dente.
- Stir in final touches: Mix in butter and Parmesan until creamy. Adjust seasoning with herbs, salt, and pepper.
- Serve immediately, garnished with extra cheese and herbs.
Notes
Risotto is best enjoyed fresh, but you can prepare base earlier and add broth right before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg