Mushroom Risotto

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Mushroom Risotto

Mushroom Risotto is a creamy Italian rice dish where arborio grains slowly absorb savory broth and earthy mushrooms. Parmesan and butter finish the dish with a silky richness. Perfect as a side or a meatless main, it’s best served immediately.

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield: 4 servings

Ingredients

2 tbsp oil
2 tbsp butter
1 cup onion, finely chopped
1.50 cup arborio rice
0.50 white wine
4 cup chicken or vegetable broth, kept warm
2 cup mushrooms, sliced
0.50 Parmesan cheese, grated
1 tsp salt
0.25 black pepper

Steps

  1. Heat oil and butter; sauté onion until soft.
  2. Add rice and toast 2 minutes.
  3. Pour in wine and simmer until absorbed.
  4. Add warm broth ladle by ladle, stirring until absorbed before each addition.
  5. Stir in mushrooms and cook until rice is creamy and al dente.
  6. Remove from heat; stir in Parmesan, butter, salt, and pepper.