Creamy Mushroom Risotto
Mushroom risotto is a traditional Italian dish that originated in Northern Italy. It is a creamy and flavorful rice dish that features Arborio rice, which is a short-grain rice that is high in starch. The rice is slowly cooked in a broth that is gradually added to the pan, along with mushrooms, white wine, and parmesan cheese.
Equipment
- 1 medium saucepan
- 1 Large pan / Dutch Oven
Ingredients
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1/2 onion chopped
- 1 garlic clove minced
- 1 pound mushrooms sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- In a medium saucepan, heat the broth over low heat.
- In a large pan or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 2-3 minutes.
- Add the mushrooms and cook until they release their juices and become tender.
- Add the Arborio rice and stir to coat with the oil and mushroom mixture.
- Add the white wine and stir constantly until the liquid has been absorbed.
- Begin adding the warm broth, one ladle at a time, stirring constantly until each ladle of broth is absorbed before adding the next.
- Continue this process until the rice is tender and creamy, but still slightly firm in the center. This should take about 20-25 minutes.
- Remove the pan from the heat and stir in the Parmesan cheese and butter.
- Season with salt and pepper to taste and serve immediately.
Notes
Mushroom risotto is a relatively high-calorie dish due to its creamy and starchy nature.