Mushroom risotto is a classic Italian dish that combines the earthy flavors of mushrooms with the creamy richness of Arborio rice. Known for its comforting texture and depth of flavor, this dish is perfect for a cozy dinner or when you want to impress guests with your cooking skills. The slow cooking process, where you gradually add broth to the rice, creates a creamy texture without the need for heavy cream, relying on the starch released from the rice to achieve that velvety consistency.
With earthy mushrooms, a touch of garlic, and the subtle tang of Parmesan cheese, this mushroom risotto is both satisfying and elegant. Whether you use a variety of mushrooms like cremini, shiitake, and porcini or just stick to one type, this dish will transport you to the heart of Italy with every bite.
Ingredients:
- 1 1/2 cups Arborio rice
- 2 tablespoons olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced (such as cremini, shiitake, or button mushrooms)
- 4 cups vegetable or chicken broth, kept warm
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Broth: In a saucepan, keep the vegetable or chicken broth warm over low heat. This will ensure that the rice cooks properly when added to the broth.
- Sauté the Onions and Garlic: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, being careful not to burn the garlic.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and cook for 5-7 minutes until they release their moisture and become tender. Season with salt and pepper to taste.
- Add the Arborio Rice: Stir in the Arborio rice, ensuring that the rice is well-coated with the oil and mixed with the mushrooms and onions. Toast the rice for 1-2 minutes, stirring occasionally.
- Deglaze with Wine: If using, add the white wine and stir until it’s mostly absorbed by the rice. This adds depth of flavor to the dish.
- Gradually Add the Broth: Begin adding the warm broth to the rice, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process for about 18-20 minutes, or until the rice is tender but still slightly al dente.
- Finish the Risotto: Once the rice is cooked, remove the pan from the heat and stir in the butter and grated Parmesan cheese. Adjust seasoning with salt and pepper, if needed.
- Serve: Spoon the risotto onto plates, garnish with fresh parsley, and serve immediately. You can add extra Parmesan on top for a richer flavor.
Mushroom risotto is the epitome of comfort food, offering a rich, creamy dish that’s perfect for any occasion. The combination of earthy mushrooms, savory broth, and cheesy goodness will surely satisfy your taste buds and leave you feeling full and content.
