Creamy Mushroom Risotto
Nutritional Information
Rich and creamy Italian risotto with mixed mushrooms and parmesan cheese.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 cup Arborio rice
- 6 cups warm chicken broth
- 1 lb mixed mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup white wine
- 1 cup parmesan cheese, grated
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 cup fresh parsley, chopped
Heat olive oil in a large, heavy-bottomed pan over medium-high heat.
Add mushrooms and cook until golden brown, about 5-7 minutes. Season with salt and pepper. Remove and set aside.
In the same pan, melt 1 tbsp butter. Add onion and cook until translucent, about 3-4 minutes.
Add garlic and cook for another minute until fragrant.
Add rice and stir for 2 minutes until the grains are lightly toasted and coated with butter.
Pour in white wine and stir until absorbed.
Add warm broth one ladle at a time, stirring constantly until each addition is absorbed before adding more.
Continue this process for about 18-20 minutes until rice is creamy and al dente.
Stir in cooked mushrooms, remaining butter, and parmesan cheese.
Season with salt and pepper to taste. Garnish with fresh parsley before serving.
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