Description
A comforting and luxurious creamy mushroom risotto that’s perfect for any occasion, blending the earthiness of mushrooms with the richness of Arborio rice.
Ingredients
Scale
- 1 cup Arborio Rice
- 2 cups fresh mushrooms (cremini or shiitake), chopped
- 1 medium onion or shallots, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Prepare your broth: Warm the vegetable or chicken broth over low heat.
- Sauté the aromatics: In a heavy-bottomed pot, add olive oil and butter over medium heat. Sauté onion or shallots until translucent, then add garlic.
- Cook the mushrooms: Add chopped mushrooms and cook until browned, about 5-7 minutes.
- Toast the rice: Stir in Arborio rice and let it toast for 1-2 minutes.
- Add broth: Gradually add warm broth, one ladle at a time, stirring frequently. Cook until al dente, about 18-20 minutes.
- Finish the risotto: Remove from heat, stir in Parmesan cheese, remaining butter, and season to taste.
- Serve immediately garnished with fresh herbs or a drizzle of olive oil.
Notes
Make risotto in advance but add cheese just before serving. You can also try variations with proteins or seasonal vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg