Description

This creamy Mushroom Risotto is a rich and comforting dish with a perfect balance of savory mushrooms, creamy arborio rice, and a touch of Parmesan cheese. The slow-cooked rice absorbs all the flavors, creating a luxurious, velvety texture. It’s a perfect side dish or a main course for any occasion.

Ingredients

1 1/2 cups arborio rice
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced (such as cremini, button, or a mix)
4 cups chicken or vegetable broth (kept warm)
1/2 cup dry white wine (optional, can substitute with more broth)
1/2 cup grated Parmesan cheese
1/4 cup heavy cream (optional, for extra creaminess)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Prepare the Broth:
- In a small saucepan, keep the chicken or vegetable broth warm over low heat.
Cook the Mushrooms:
- In a large skillet or pot, heat the olive oil and butter over medium heat.
- Add the chopped onion and garlic. Cook for about 2-3 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
- Add the sliced mushrooms to the skillet and cook for another 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. Season with a pinch of salt and black pepper.
Cook the Risotto:
- Stir in the arborio rice, letting it toast slightly in the butter and oil mixture for 1-2 minutes.
- Pour in the white wine (if using) and stir until it’s mostly absorbed by the rice.
- Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladle of broth. Continue this process until the rice is cooked to al dente texture, about 18-20 minutes. The rice should be creamy, and the grains should be tender with a slight bite.
Finish the Risotto:
- Once the rice is cooked, stir in the Parmesan cheese and heavy cream (if using). Taste and adjust seasoning with salt and pepper.
- If you prefer a looser consistency, add a little more broth or cream.
Serve:
- Serve the mushroom risotto warm, garnished with fresh chopped parsley and extra Parmesan if desired.

Notes

Stir the risotto frequently to release the starches from the rice, which gives it its creamy texture.
You can use any type of mushrooms you like—cremini, shiitake, or even wild mushrooms for more intense flavor.
For a richer flavor, consider adding a drizzle of truffle oil or a sprinkle of truffle salt on top before serving.