mushroom risotto
This creamy mushroom risotto is a comforting and flavorful dish perfect for a cozy night in. Made with Arborio rice, a medley of mushrooms, and Parmesan cheese, it’s a simple yet elegant meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mixed mushrooms, sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4-5 cups warm chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add mushrooms and cook until softened and lightly browned, about 5-7 minutes.
- Add Arborio rice and cook, stirring constantly, for 1 minute.
- Pour in white wine and cook, stirring, until absorbed.
- Begin adding warm broth, 1 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more. Continue until the rice is creamy and al dente, about 20-25 minutes.
- Stir in Parmesan cheese and butter. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve immediately.
Notes
For an extra layer of flavor, try adding a splash of truffle oil at the end.
Find it online: https://cubaqueen.com/mushroom-risotto/