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mushroom risotto

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This creamy mushroom risotto is a comforting and flavorful dish perfect for any occasion. Arborio rice is simmered in a savory broth with earthy mushrooms and finished with Parmesan cheese for a rich and satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 6 cups warm vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the mushrooms and cook until softened and browned, about 8-10 minutes. Season with salt and pepper. Remove the mushrooms from the pot and set aside.
  2. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  3. Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges of the rice become translucent.
  4. Pour in the white wine and cook until it is absorbed, about 2 minutes.
  5. Begin adding the warm vegetable broth, 1 cup at a time, stirring constantly. Wait until the broth is absorbed before adding the next cup. Continue until the rice is creamy and al dente, about 20-25 minutes.
  6. Stir in the cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
  7. 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://grilldrip.com/mushroom-risotto/