Description
Mushroom risotto recipe, a classic Italian dish, combines the earthiness of mushrooms with the creamy texture of Arborio rice. It’s a comfort food favorite that’s both luxurious and satisfying.
Ingredients
- 1 ½ cups Arborio rice
- 6 cups chicken or vegetable broth
- 1 cup dry white wine
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups fresh mushrooms (such as cremini, shiitake, or porcini), sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Begin by heating the broth in a medium saucepan over low heat.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5–7 minutes.
- Season with a pinch of salt and pepper.
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Remove the mushrooms from the skillet and set them aside.
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Using the same skillet, add the chopped onion and cook until it becomes translucent,, about 3–4 minutes. Add the minced garlic and cook for an additional minute
- Add the Arborio rice to the skillet with the onions and garlic. Stir constantly for about 2 minutes.
- Pour in the white wine and stir until the liquid is almost completely absorbed.
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Begin adding the warm broth one ladle at a time, stirring constantly.
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Wait until the liquid is almost fully absorbed before adding more broth. This process takes about 20–25 minutes.
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Once the rice is al dente and the consistency is creamy, stir in the sautéed mushrooms. Cook for another 2–3 minutes to allow the flavors to meld together.
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Remove the skillet from heat and stir in the butter and grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper if needed.
Notes
- Use Fresh Ingredients: Fresh mushrooms, good-quality Parmesan cheese, and fresh parsley can elevate the flavors significantly.
- Choose the Right Rice: Arborio rice is ideal for risotto because of its high starch content, which creates the creamy texture. Avoid using regular long-grain rice.
- Don’t Rush the Process: Risotto requires patience. Take your time with each step, especially when adding the broth.
- Keep Stirring: Stirring constantly is key to releasing the starch from the rice and achieving the desired creaminess.
- Taste as You Go: Taste the risotto periodically to check the texture and seasoning. Adjust as necessary to ensure the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 800mg (varies based on broth and cheese)
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg