Description
Creamy Mushroom Risotto is a comforting, indulgent dish that combines the earthy flavors of mushrooms with the rich creaminess of Arborio rice. This classic Italian dish is made with white wine, Parmesan cheese, and vegetable or chicken broth to create a velvety texture and a satisfying meal. It’s perfect for a cozy dinner or a special occasion.
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (button, cremini, or a mix of wild mushrooms)
- 1/2 cup dry white wine
- 4 cups vegetable or chicken broth, kept warm
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the sliced mushrooms to the pan and cook for 5-7 minutes, or until the mushrooms release their moisture and become golden brown.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast and absorb the flavors.
- Pour in the white wine, stirring constantly, and cook until the wine is mostly absorbed by the rice.
- Begin adding the warm broth one ladle at a time, stirring frequently, and letting the rice absorb the liquid before adding more. Continue this process for about 20-25 minutes, or until the rice is tender but still slightly firm to the bite (al dente). You may not need all the broth, or you may need a bit more depending on the rice and heat level.
- Once the rice is cooked, stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste, and cook for an additional 2-3 minutes until the risotto is creamy and fully combined.
- Remove from heat and serve immediately, garnished with fresh parsley and more Parmesan cheese if desired.
Notes
If you prefer a richer flavor, you can add more cream or butter at the end for extra creaminess.For a vegan version, replace the cream and Parmesan with plant-based alternatives like coconut cream and nutritional yeast.You can use a mix of mushrooms (e.g., shiitake, oyster, or portobello) for more complex flavors.This risotto is best served immediately, as it can become thick if left to sit too long.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
