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mushroom risotto recipe

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A creamy and flavorful mushroom risotto, perfectly cooked with Arborio rice and fresh mushrooms for a comforting Italian classic.

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 4 cups vegetable broth
  • 2 cups mushrooms, sliced (e.g., cremini or button)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

  1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
  2. In a large skillet or saucepan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium heat. Add onions and garlic, sauté until translucent.
  3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes.
  4. Add the Arborio rice to the pan, stirring to coat the grains with oil and to lightly toast them, about 2 minutes.
  5. Pour in the white wine, if using, and stir until absorbed.
  6. Begin adding the warm vegetable broth one ladle at a time, stirring frequently, allowing each addition to be absorbed before adding the next.
  7. Continue this process until the rice is creamy and al dente, about 18–20 minutes.
  8. Remove from heat, stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
  9. Garnish with chopped parsley if desired and serve immediately.

Notes

For a richer taste, try adding a splash of truffle oil before serving or mix in sautéed spinach for added greens.

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