Mushroom Risotto
Mushroom Risotto is a classic Italian dish that embodies comfort and sophistication in every creamy spoonful.
Equipment
- Skillet
- Saucepan
Ingredients
Rice
- 1.5 cups Arborio rice Essential for achieving the creamy texture of risotto.
Broth
- 4 cups Vegetable broth Warm when added to the risotto.
Mushrooms
- 1 cup Fresh mushrooms Choose a mix like cremini, shiitake, or button.
Vegetables
- 1 medium Onion Finely chopped for a sweet base.
- 2 cloves Garlic Minced for depth of flavor.
Cheese
- 0.5 cup Grated parmesan cheese Use freshly grated for best results.
Fats
- 2 tablespoons Unsalted butter Adds richness and a velvety finish.
- 2 tablespoons Olive oil Used for sautéing.
Seasonings
- to taste Salt Essential for enhancing flavors.
- to taste Pepper Essential for enhancing flavors.
Herbs
- 1 tablespoon Fresh parsley Chopped for garnish.
Instructions
- Heat the vegetable broth in a saucepan over medium heat, keeping it warm but not boiling.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sliced mushrooms, cooking for 5-7 minutes until browned and liquid evaporates.
- Stir in arborio rice, mixing well to coat grains and toast slightly for about 2 minutes.
- Pour in a ladleful of warm broth, stirring continuously until absorbed before adding more.
- Continue adding broth one ladle at a time, stirring frequently for about 18-20 minutes until rice is al dente.
- Remove from heat and stir in unsalted butter and grated parmesan until melted and combined.
- Season with salt and pepper to taste, then garnish with chopped fresh parsley.
- Serve immediately while hot for the best texture and flavor.
Notes
Cooking risotto requires patience; stir gently and add broth gradually for the best results.