Description
Creamy Mushroom Risotto
Ingredients
Scale
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a saucepan, heat the chicken or vegetable broth over medium heat. Keep it warm but not boiling.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
- Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
- Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. This process should take about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the remaining tablespoon of butter, heavy cream, and grated Parmesan cheese. 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, try adding a splash of truffle oil just before serving.
- You can also substitute the mushrooms with asparagus or peas for a different twist.
- 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: varies
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg