Mushroom Risotto
PrintMushroom Risotto
Indulge in a creamy mushroom risotto, rich with the earthy flavors of sautéed mushrooms and Parmesan cheese. This medium-difficulty recipe, perfect for a special dinner, serves four and takes 45 minutes to prepare.
- Total Time: 45 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 300 g Arborio rice
- 200 g mushrooms
- 1 onion
- 2 cloves garlic
- 1 liter vegetable broth
- 100 ml white wine
- 50 g grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper
- Fresh parsley for garnish
Instructions
- Heat the vegetable broth and keep it warm.
- In a large pan, heat olive oil and butter over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
- Add sliced mushrooms and cook until browned.
- Stir in the Arborio rice and cook for 2-3 minutes until slightly toasted.
- Pour in the white wine and cook until fully absorbed.
- Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
- Continue until the rice is creamy and cooked al dente, about 18-20 minutes.
- Stir in the grated Parmesan cheese and season with salt and pepper.
- Garnish with freshly chopped parsley before serving. Enjoy!
