Name: Mushroom Risotto Recipe And Tips Will Cook For Smiles
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 4 cups chicken or vegetable broth; 1 cup sliced mushrooms (such as cremini or shiitake); 1/2 cup finely chopped onion; 2 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; 2 tablespoons butter; 2 tablespoons olive oil; Salt and pepper, to taste; Fresh parsley, for garnish

Instructions

In a medium saucepan, heat the chicken or vegetable broth over low heat. You want to keep it warm but not boiling.
In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Add the Arborio rice to the skillet and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
Pour in the white wine and cook, stirring, until the wine has been absorbed by the rice.
Begin adding the warm broth to the rice mixture, one ladle at a time. Allow the broth to be absorbed before adding the next ladleful. Stir frequently to prevent sticking.
Continue adding broth and stirring until the rice is creamy and cooked to al dente, about 18-20 minutes. You may not use all the broth.
In a separate skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes.
Once the risotto is cooked to your desired consistency, stir in the grated Parmesan cheese and butter until melted and well combined.
Gently fold in the sautéed mushrooms and season with salt and pepper to taste.
Serve the Mushroom Risotto hot, garnished with freshly chopped parsley.

Ingredients

Instructions

Nutrition Facts

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