Mushroom risotto is a creamy, comforting dish that combines the earthiness of mushrooms with the luxurious texture of perfectly cooked rice. This Italian classic is an excellent option for a cozy dinner or an elegant side dish to serve at a special occasion. With its rich flavor profile, it’s a dish that will impress both your taste buds and your guests.
The key to making a perfect risotto lies in the technique—slowly adding warm broth and stirring constantly to achieve the creamy, velvety consistency. This mushroom risotto is full of savory depth, and the addition of fresh herbs and Parmesan cheese makes it irresistible.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups Arborio rice
- 4 cups vegetable broth, kept warm
- 1 cup dry white wine (optional)
- 1 pound fresh mushrooms (cremini, shiitake, or a mix), sliced
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Prepare the Mushrooms: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for about 2 minutes until softened and fragrant. Add the sliced mushrooms to the pan and cook for 6-8 minutes, until they release their moisture and begin to brown. Set the mushrooms aside.
- Cook the Risotto: In a separate large pot, heat 1 tablespoon of olive oil over medium heat. Add the Arborio rice and toast it for 1-2 minutes, stirring occasionally to coat the rice in oil. Add the white wine (if using) and cook, stirring, until the liquid has evaporated.
- Add the Broth: Begin adding the warm vegetable broth, one ladle at a time, to the rice. Stir constantly, allowing the liquid to absorb before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes. You may not need all the broth, but make sure the rice is fully cooked and creamy.
- Combine with Mushrooms: Once the risotto is cooked to your desired consistency, stir in the sautéed mushrooms, Parmesan cheese, butter, and fresh parsley. Season with salt and pepper to taste. Stir until everything is combined, and the cheese and butter melt into the risotto, creating a rich and creamy texture.
- Serve: Spoon the mushroom risotto onto plates and garnish with extra Parmesan and parsley, if desired. Serve immediately while hot and creamy.
This mushroom risotto is an ideal dish for a comforting dinner, packed with savory flavors and a smooth, creamy consistency. It’s satisfying on its own or as a side to accompany roasted meats or a fresh salad. The earthy mushrooms and rich cheese elevate this simple dish into something truly special.
