Mushroom Risotto
14 August, 2024
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Mushroom risotto
Mushroom risotto is a creamy and comforting Italian dish made with Arborio rice, mushrooms, onions, garlic, and vegetable broth. The key to a perfect mushroom risotto is slowly cooking the Arborio rice while gradually adding warm broth, allowing it to absorb the liquid and release its starch, resulting in a velvety texture. Mushrooms, such as porcini, cremini, or shiitake, are sautéed until golden brown and aromatic before being incorporated into the risotto, imparting rich umami flavors. Finished with butter, Parmesan cheese, and fresh herbs like thyme or parsley, mushroom risotto is a satisfying meal that celebrates the earthy essence of mushrooms in every creamy bite.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth approximately
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 8 ounces mushrooms such as cremini or shiitake, sliced
- 1/2 cup dry white wine optional
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- In a saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto.
- In a large skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8-10 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- If using, pour in the white wine and stir until it's mostly absorbed by the rice.
- Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be mostly absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
- Once the rice is cooked, stir in the remaining tablespoon of butter and grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- Remove the risotto from heat and let it rest for a minute or two.
- Serve the mushroom risotto hot, garnished with chopped fresh parsley if desired. Enjoy immediately!
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