Description
A classic creamy risotto made with Arborio rice and sautéed mushrooms, offering a comforting and flavorful dish perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 300g Arborio rice
- 150g fresh mushrooms, sliced (such as cremini or button)
- 1 liter hot vegetable broth
- 120ml dry white wine
- 50g grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add Arborio rice and stir to coat with oil, toasting lightly for 2 minutes.
- Pour in white wine and stir until absorbed.
- Gradually add hot vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed before adding more. This should take about 18-20 minutes.
- In the last 5 minutes, stir in sliced mushrooms.
- Remove from heat and stir in Parmesan cheese, butter, salt, and pepper.
- Garnish with chopped parsley and serve immediately.
Notes
For best results, use hot broth to maintain even cooking. Adjust seasoning to taste and ensure the risotto is creamy, not mushy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 65g
- Protein: 12g