Description
A luxurious and creamy Italian rice dish featuring earthy mushrooms and Parmesan cheese, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250g Arborio rice
- 150ml white wine
- 1 litre vegetable stock, hot
- 250g mixed mushrooms, sliced
- 50g Parmesan cheese, grated
- 25g butter
- Fresh parsley, chopped, to garnish
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the onion and garlic, cook until softened.
- Stir in the rice and cook for 1-2 minutes until translucent.
- Pour in the wine and stir until absorbed.
- Gradually add the hot stock, one ladle at a time, stirring frequently.
- Cook until the rice is tender and creamy, about 18-20 minutes.
- In a separate pan, fry the mushrooms until golden.
- Add mushrooms, Parmesan, and butter to the risotto, stir well.
- Season with salt and pepper, garnish with parsley.
Notes
Use fresh mushrooms for best flavor. Stir constantly for creamy texture. Leftover risotto can be used for arancini.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 60g
- Protein: 12g