Risotto is one of those dishes that feels indulgent yet comforting at the same time. This creamy mushroom risotto is rich in flavor and has the perfect balance of creamy texture and tender rice. With earthy mushrooms, a hint of garlic, and a touch of Parmesan, it’s a satisfying dish that works well as a main or a side.
Ingredients:
1 1/2 cups Arborio rice
4 cups chicken or vegetable broth
1 cup dry white wine (optional)
1 tbsp olive oil
2 tbsp unsalted butter
1 small onion, finely chopped
3 garlic cloves, minced
2 cups mushrooms (button or cremini), sliced
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped (optional for garnish)
Instructions:
Start by heating the broth in a saucepan over low heat. Keep it warm throughout the process, as adding cold liquid to the rice will interrupt the cooking process. If you’re using wine, measure it out and set it aside.
In a large pan or skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted, add the chopped onion. Sauté for about 4-5 minutes, stirring occasionally, until the onion becomes translucent and soft.
Add the minced garlic to the pan and cook for another 1-2 minutes until fragrant. Next, add the sliced mushrooms to the pan and sauté until they release their moisture and become golden brown, about 5-6 minutes. This step helps bring out the rich, earthy flavor of the mushrooms.
Once the mushrooms are cooked, add the Arborio rice to the pan. Stir the rice for 1-2 minutes to toast it lightly and coat it with the butter and oil mixture. The rice will become slightly translucent at the edges.
Now, pour in the white wine (if using) and stir until it’s mostly absorbed by the rice. The wine adds a slight tang that balances the richness of the dish. If you’re skipping the wine, you can proceed directly to adding the broth.
Start adding the warm broth, one ladleful at a time, to the rice. Stir continuously and wait until the liquid is almost fully absorbed before adding the next ladle of broth. This slow process helps release the starch from the rice, creating the creamy texture that risotto is known for. Continue this process for about 20-25 minutes until the rice is cooked al dente and has a creamy consistency. You may not need all the broth, so be sure to taste as you go.
Once the rice is cooked, stir in the remaining tablespoon of butter and the grated Parmesan cheese. This will add an extra level of creaminess and flavor to the risotto. Season with salt and pepper to taste.
Serve your creamy mushroom risotto hot, garnished with freshly chopped parsley for a burst of color and freshness.
This dish pairs beautifully with a simple green salad or roasted vegetables, and it can easily be made into a vegetarian meal or served alongside grilled chicken or steak for a heartier option.
