Description
A creamy and flavorful Mushroom Risotto made with Arborio rice, Parmigiano Reggiano, and fresh Italian parsley, perfect for impressing family and friends.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup fresh Italian parsley, chopped
- Salt and pepper to taste
- Freshly cracked black pepper for serving (optional)
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook until they release moisture and start to brown, about 5 to 7 minutes. Season with salt and pepper.
- Remove half of the cooked mushrooms and set aside for garnishing.
- Stir in the Arborio rice, coating each grain with the oil and butter mixture. Toast for about 2 minutes.
- Pour in the white wine and stir continuously until mostly absorbed.
- Begin adding the warm broth, one ladleful at a time, stirring gently and continuously until absorbed. This should take about 18 to 20 minutes.
- Once the rice is creamy and al dente, remove from heat. Stir in the remaining tablespoon of butter and the grated Parmigiano Reggiano until melted and creamy.
- Fold in the chopped fresh parsley and serve hot, garnished with reserved mushrooms and extra Parmigiano Reggiano and black pepper if desired.
Notes
- For a vegetarian version, use vegetable broth.
- Make sure to stir continuously to achieve the creamy texture.
- Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Mushroom Risotto, Parmigiano Reggiano, Italian Cuisine, Comfort Food