Creamy Garlic Mushroom Risotto
A cozy and comforting dish that combines the earthiness of mushrooms with the creamy consistency of perfect risotto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cups fresh mushrooms, sliced
- 1 small onion, finely chopped
- 2 to 3 garlic cloves, minced
- ½ cup white wine (optional)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the broth: In a saucepan, heat the broth over low heat.
- Sauté the aromatics: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for another minute.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook until browned, about 5 to 7 minutes. Season with salt and pepper.
- Toast the rice: Stir in the Arborio rice and cook for 2 minutes.
- Deglaze with wine: If using, pour in the white wine and stir until mostly evaporated.
- Add broth gradually: Add the warm broth, one ladle at a time, stirring frequently for about 18 to 20 minutes.
- Finish the risotto: When the rice is al dente and creamy, remove from heat and stir in the Parmesan cheese.
- Garnish and serve: Serve immediately, garnished with parsley.
Notes
For a vegetarian option, omit the chicken broth and use nutritional yeast instead of Parmesan for a vegan version.