Recipe of Mushroom Risotto
Indulge in the creamy and earthy flavors of this European-style Mushroom Risotto. This classic dish combines Arborio rice, flavorful mushrooms, and a savory broth to create a rich and satisfying meal. Perfect for a cozy dinner at home or as a side dish for a special occasion.
Servings
4
Preparation
30 min
Cooking
min
Calories
kcal
How to Make Mushroom Risotto
Instructions
- In a large saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
- In a separate large pan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
- Stir in the Arborio rice and cook for a couple of minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it's mostly absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
- After about 15 minutes, when the rice is creamy and al dente, stir in the sliced mushrooms and cook for an additional 5-7 minutes.
- Remove the pan from heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese.
- Season with salt and black pepper to taste.
- Serve the Mushroom Risotto hot, garnished with fresh parsley.
- Enjoy the rich and comforting flavors of this European Mushroom Risotto!
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