Mushroom Risotto

Rich and creamy mushroom risotto delivers a perfect blend of tender arborio rice, umami-packed sautéed mushrooms, and a hint of Parmesan cheese, making it an indulgent yet satisfying dinner choice.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

Arborio rice

1 cup

Butter

2 tablespoons

Olive oil

2 tablespoons

Onion

1 small, finely chopped

Garlic

2 cloves, minced

Mushrooms

8 ounces, sliced

White wine

1/2 cup

Chicken or vegetable broth

4 cups

Parmesan cheese

1/2 cup, grated

Salt

to taste

Black pepper

to taste

Parsley

2 tablespoons, chopped

Instructions

Step 1: Heat the broth in a saucepan and keep warm over low heat.

Step 2: In a large pan, melt butter with olive oil over medium heat. Add onions and garlic, sauté until translucent.

Step 3: Add mushrooms, cook until browned and tender.

Step 4: Stir in the arborio rice, toast until edges are translucent.

Step 5: Pour in white wine, stir until evaporated.

Step 6: Gradually add warm broth, one ladle at a time, stirring frequently until absorbed. Repeat until rice is al dente.

Step 7: Stir in Parmesan cheese, season with salt and pepper.

Step 8: Garnish with parsley and serve immediately.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove with a splash of broth or water until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.