Recipe: Creamy Mushroom Risotto
Ingredients:
- 1 1/2 cups Arborio rice
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine (optional)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (such as cremini or button), sliced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1/4 cup heavy cream (optional)
Instructions:
In a medium saucepan, heat the vegetable or chicken broth over low heat until warm. Keep it simmering throughout the cooking process.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they are tender and golden brown, stirring occasionally, about 5-7 minutes.
Add the Arborio rice to the skillet and stir to coat the grains with the oil, onion, and mushroom mixture. Cook for 1-2 minutes until the rice is lightly toasted and fragrant.
If using, pour in the white wine and stir continuously until it is absorbed by the rice.
Begin adding the warm broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and tender, but still slightly firm to the bite, about 18-20 minutes.
Once the risotto reaches the desired consistency, stir in the grated Parmesan cheese and unsalted butter until melted and well combined. Season with salt and pepper to taste.
For an extra creamy texture, stir in the heavy cream at this stage, if desired.
Remove the skillet from the heat and let the risotto rest for a few minutes before serving.
To serve, garnish the creamy mushroom risotto with fresh chopped parsley and additional grated Parmesan cheese, if desired. Enjoy as a comforting main dish or as a side alongside your favorite protein.
Buon appetito!
Comments
Post a Comment