Creamy Mushroom Risotto
This Creamy Mushroom Risotto is pure comfort food! Rich, flavorful, and easy to make, it’s perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth kept warm
- 1 cup mushrooms, sliced (your choice of variety)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, heat the chicken broth over low heat. Keeping it warm helps the rice absorb the liquid properly.
- In a large saucepan, heat the olive oil and one tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced mushrooms to the pan and cook until they are tender and browned, about 5-7 minutes. Season with salt and pepper to taste.
- Add the Arborio rice to the pan with the mushrooms. Stir well to coat the rice with the oil and butter, allowing it to toast for about 2 minutes.
- Begin adding the warm chicken broth to the rice mixture, one ladleful at a time. Stir constantly and allow the rice to absorb most of the liquid before adding more, for about 18-20 minutes.
- Once the rice is cooked to your liking, remove it from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Mix until well combined and creamy.
- Serve the Creamy Mushroom Risotto hot, garnished with chopped fresh parsley for a pop of color and freshness.
Equipment
- Large saucepan
- Wooden Spoon
- Measuring Cups
- Chopping board
- Knife
- Grater
Notes
- Stirring is key: Constant stirring helps release the starch from the rice, creating that creamy texture.
- Don’t rush the process: Allow the rice to absorb the broth slowly for the best results.
- Experiment with flavors: Feel free to add herbs like thyme or rosemary to enhance the dish.