Description
A rich and creamy mushroom risotto made with Arborio rice, sautéed mushrooms, and parmesan cheese. This comforting Italian classic delivers deep earthy flavor and a silky texture in every spoonful.
Ingredients
Scale
- 1 ½ cups Arborio rice
- 2 cups fresh mushrooms, sliced
- 5 cups vegetable broth, warm
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ½ cup parmesan cheese, finely grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a large skillet over medium heat and keep the vegetable broth warm in a separate pot.
- Add olive oil and 1 tablespoon of butter to the skillet. Sauté the chopped onion and minced garlic until soft and fragrant.
- Add the sliced mushrooms and cook until tender and lightly golden.
- Stir in the Arborio rice and toast it for about 1 minute, coating the grains in the butter and oil.
- Add one ladle of warm vegetable broth and stir until the liquid is mostly absorbed.
- Continue adding broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next.
- Cook until the rice is tender with a slight bite and the texture becomes creamy.
- Stir in the remaining tablespoon of butter, grated parmesan cheese, and chopped parsley.
- Serve immediately while warm and creamy.
Notes
- Keep the broth warm during cooking so the rice cooks evenly.
- Stir frequently to help release starch and create the creamy texture.
- If the risotto becomes too thick, add a splash of warm broth to loosen it.
- Freshly grated parmesan melts better and improves flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 28mg
Keywords: mushroom risotto, creamy risotto, arborio rice risotto, italian risotto recipe, mushroom rice dish