Print

mushroom risotto

Print Recipe

A creamy, comforting mushroom risotto featuring rich arborio rice and earthy mushrooms, perfect for a cozy Italian-inspired dinner.

Ingredients

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

Instructions

  1. In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the mushrooms and sauté until they release their moisture and start to brown, about 5 minutes. Remove and set aside.
  2. In the same pan, add the remaining olive oil and 1 tablespoon of butter. Sauté the onion and garlic until translucent and fragrant, about 3 minutes.
  3. Add the arborio rice to the pan and stir to coat the grains with the oil and butter. Toast the rice for 2 minutes until it becomes slightly translucent around the edges.
  4. Pour in the white wine (if using) and stir until the liquid has mostly evaporated.
  5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  6. In the final 5 minutes of cooking, stir the sautéed mushrooms back into the rice.
  7. Remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
  8. Garnish with chopped fresh parsley if desired and serve immediately.

Notes

For an extra creamy risotto, stir in a splash of cream or additional Parmesan before serving. Pair with a crisp white wine for a perfect meal.

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