Description
This creamy mushroom risotto is a rich and comforting Italian classic, featuring tender Arborio rice cooked slowly with warm broth, earthy sautéed mushrooms, butter, and Parmesan cheese for a silky, flavorful dish perfect for dinner as a main or side.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth (warmed)
- 1 cup sliced mushrooms
- ¼ cup Parmesan cheese, grated
- 2 tbsp butter
- 1 tbsp olive oil
- 1 clove garlic, minced
Instructions
- Sauté Mushrooms: In a large skillet, heat the olive oil and 1 tablespoon butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender. Remove the mushrooms from the skillet and set aside.
- Toast the Rice: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sauté briefly until fragrant. Add the Arborio rice and toast it for about 2 minutes, stirring constantly to coat the grains and slightly toast them without burning.
- Add Broth Gradually: Begin adding the warmed broth to the rice, about ½ cup at a time. Stir frequently, allowing the rice to absorb the liquid before adding more broth. Continue this process, stirring often, until the rice is creamy and al dente, usually about 20-25 minutes.
- Finish the Risotto: Once the rice has reached the desired creamy consistency, stir in the sautéed mushrooms and the grated Parmesan cheese. Mix well to combine and melt the cheese into the risotto. Adjust seasoning if necessary and serve warm.
Notes
- For authentic Italian flavor, add a splash of dry white wine to the rice before starting to add the broth.
- Use vegetable broth to make this recipe vegetarian or chicken broth for a richer flavor.
- Stir the risotto frequently to encourage the creamy texture and prevent sticking.
- Serve immediately to enjoy the risotto at its best creamy consistency.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner / Main or Side
- Method: Stovetop
- Cuisine: Italian
