Creamy Mushroom Risotto Recipe
- Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup mushrooms, sliced (such as cremini or shiitake)
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Instructions:
1. In a large skillet or pot, melt butter over medium heat. Add chopped onion and minced garlic; cook until softened.
2. Add Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes until lightly toasted.
3. Pour in dry white wine (if using) and cook for 2-3 minutes, stirring constantly, until the wine is absorbed.
4. Begin adding the chicken or vegetable broth, one ladleful at a time, stirring frequently. Allow each ladleful of broth to be absorbed before adding the next. This process will take about 20-25 minutes until the rice is creamy and tender.
5. Meanwhile, in a separate skillet, sauté sliced mushrooms with a bit of olive oil until they are golden brown and tender. Season with salt and pepper to taste.
6. Once the risotto is cooked to your desired consistency (creamy but still slightly firm to the bite), stir in grated Parmesan cheese and sautéed mushrooms.
7. Remove from heat and let the risotto rest for a few minutes. Serve hot, garnished with chopped fresh parsley if desired.
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