Description
A creamy and delicious Mushroom Risotto recipe that is perfect for any occasion.
Ingredients
Scale
- 2 cups Arborio rice
- 6 cups low-sodium chicken or vegetable broth
- 1 cup dry white wine
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a saucepan, heat the chicken or vegetable broth over medium heat and keep it warm but not boiling.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- Pour in the white wine and stir until it has mostly evaporated.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Once the rice is cooked, stir in the remaining butter, grated Parmesan cheese, dried thyme, and season with salt and pepper to taste.
- Remove from heat and let it sit for a couple of minutes before serving. Garnish with fresh parsley.
Notes
- For a richer flavor, add a splash of truffle oil just before serving.
- You can customize this risotto by adding peas, spinach, or asparagus for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg