Creamy Mushroom Risotto
A rich and creamy Italian risotto loaded with earthy mushrooms and Parmesan cheese.
Equipment
- Large skillet
- Wooden spoon
- Saucepan for broth
Ingredients
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 cups mushrooms sliced
- 4 cups chicken or vegetable broth
- 1/2 cup white wine optional
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat broth in a saucepan and keep warm.
- In a skillet, sauté onion and garlic in olive oil. Add mushrooms and cook until tender.
- Stir in rice and cook for 2 minutes.
- Add wine (if using) and let it absorb.
- Gradually add broth, 1 ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy and tender.
- Stir in butter and Parmesan. Season with salt and pepper.
- Garnish with parsley and serve warm.
Notes
For a vegan version, use vegan butter and cheese.