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Mushroom Risotto

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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.

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

  1. Heat the vegetable broth and keep it warm.
  2. In a large pan, heat olive oil and butter over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
  3. Add sliced mushrooms and cook until browned.
  4. Stir in the Arborio rice and cook for 2-3 minutes until slightly toasted.
  5. Pour in the white wine and cook until fully absorbed.
  6. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  7. Continue until the rice is creamy and cooked al dente, about 18-20 minutes.
  8. Stir in the grated Parmesan cheese and season with salt and pepper.
  9. Garnish with freshly chopped parsley before serving. Enjoy!

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