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mushroom risotto recipe

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This creamy mushroom risotto is a comforting and flavorful dish, perfect for a cozy night in. Made with Arborio rice, earthy mushrooms, and Parmesan cheese, it’s surprisingly easy to make at home.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mixed mushrooms, such as cremini, shiitake, and oyster, 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 chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add mushrooms and cook until softened and browned, about 8-10 minutes. Season with salt and pepper and remove from pot.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes until the rice is toasted.
  4. Pour in white wine and cook, stirring, until absorbed.
  5. Begin adding broth, 1 cup at a time, stirring constantly and allowing each cup of broth to be absorbed before adding the next. This process will take about 20-25 minutes.
  6. Once the rice is creamy and al dente, stir in the cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
  7. Stir in parsley and serve immediately. Garnish with additional Parmesan cheese, if desired.

Notes

For an extra layer of flavor, try adding a drizzle of truffle oil just before serving.

Find it online: https://delilita.com/mushroom-risotto-recipe/