Print

Creamy Mushroom Risotto Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 9 reviews

A creamy and flavorful mushroom risotto made with Arborio rice, sautéed mushrooms, onion, garlic, and finished with Parmesan cheese and fresh parsley. This classic Italian dish offers a rich and satisfying texture perfect for a comforting meal.

Ingredients

Main Ingredients

  • 1 cup Arborio rice
  • 8 oz mushrooms, sliced
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the Broth: In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat to use for cooking the rice gradually.
  2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and translucent. Then add the sliced mushrooms and sauté until they release their moisture and become tender.
  3. Toast the Rice: Stir in the Arborio rice into the skillet with the vegetables. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted and coated with oil.
  4. Add Wine and Broth: Pour in the dry white wine and cook, stirring, until the wine is mostly absorbed by the rice. Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this gradual process for 18-20 minutes, until the rice is creamy and cooked to an al dente texture.
  5. Finish the Risotto: Remove the skillet from heat and stir in the unsalted butter and grated Parmesan cheese to enrich the risotto. Season with salt and freshly ground black pepper to taste. Allow the risotto to rest for a couple of minutes to thicken slightly.
  6. Serve: Spoon the mushroom risotto onto plates or bowls and garnish with chopped fresh parsley. Serve immediately, optionally paired with a glass of white wine.

Notes

  • Use vegetable broth for a vegetarian version.
  • If you don’t have white wine, you can substitute with additional broth plus a splash of lemon juice or white wine vinegar.
  • Stirring frequently is key to releasing the rice's starches and achieving a creamy texture.
  • For extra flavor, consider adding a splash of heavy cream when finishing the risotto.
  • Watch the heat to prevent the risotto from sticking or burning; medium-low is best for gentle cooking.

Find it online: https://sweetworldtastes.com/creamy-mushroom-risotto-recipe/