Indulge in the comforting flavors of this creamy mushroom risotto, a classic Italian dish that elevates simple ingredients into a culinary masterpiece. What sets this risotto apart is its velvety texture, achieved through the slow cooking process that allows the Arborio rice to absorb the savory broth while releasing its natural starches. The combination of earthy mushrooms, fragrant garlic, and aromatic herbs creates a delightful harmony of flavors that is both satisfying and comforting. Join me in preparing this creamy risotto and experience the joy of homemade Italian cuisine.
Prep time: 10 minutes | Cooking time: 30 minutes | Total time: 40 minutes
Ingredients:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms (such as cremini or button mushrooms)
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a medium saucepan, heat the chicken or vegetable broth over low heat until warm.
- In a separate large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
- Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Add the Arborio rice to the skillet and stir to coat the grains with the olive oil, onion, and garlic mixture.
- Pour in the dry white wine (if using) and cook, stirring constantly, until the wine has been absorbed by the rice.
- Begin adding the warm broth to the skillet, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding more.
- Continue this process until the rice is creamy and tender, about 20-25 minutes. You may not need to use all of the broth.
- Stir in the sliced mushrooms during the last 5 minutes of cooking, allowing them to cook until tender.
- Once the risotto is creamy and the rice is cooked to your desired consistency, remove the skillet from the heat.
- Stir in the grated Parmesan cheese and unsalted butter until melted and incorporated into the risotto. Season with salt and pepper to taste.
- Serve the creamy mushroom risotto hot, garnished with fresh parsley for an added burst of flavor.
How to serve the food:
Serve the creamy mushroom risotto as a main dish or as a side alongside your favorite protein. Pair it with a glass of crisp white wine for a truly delightful dining experience.
Nutritional information:
- Serving Size: 1 cup
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 780mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 9g