Creamy Mushroom Risotto
Indulge in this rich and creamy mushroom risotto, a classic Italian dish that's perfect for any occasion. Packed with flavor and easy to make, it's sure to impress your family and friends!
Equipment
- Large Skillet
- Ladle
Ingredients
- 1 cup arborio rice
- 4 cups vegetable broth kept warm
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 250 g mushrooms sliced
- 1/2 cup parmesan cheese grated
- 2 tablespoons butter
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender, about 5-7 minutes.
- Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- Add 1 cup of warm vegetable broth, stirring frequently until absorbed. Repeat, adding the broth 1 cup at a time, until the rice is creamy and cooked al dente, about 20 minutes.
- Remove from heat and stir in the butter and parmesan cheese. Season with salt and black pepper to taste.
- Serve hot, garnished with additional parmesan and fresh herbs if desired.
Notes
For a richer flavor, you can add white wine when cooking the onions. Just allow it to evaporate before adding the broth.