Teresa's Recipes
Creamy Mushroom Risotto
Indulge in the rich and creamy goodness of this Mushroom Risotto, a classic Italian dish that has captured hearts around the world. Featuring Arborio rice simmered to perfection with earthy mushrooms, fragrant garlic, and a splash of white wine, this dish is not just a meal but a comforting experience. Traditionally served as a primo (first course) in Italian cuisine, risotto showcases the beauty of simple ingredients transformed into a luxurious dish. Whether you're hosting a dinner party or enjoying a cozy night in, this risotto is sure to impress.
Ingredients
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped (for garnish) Fresh parsley
- 1 cup, grated (plus extra for serving) Parmesan cheese
- 4 cups, heated Vegetable broth
- 1 cup White wine
- 1 1/2 cups Arborio rice
- 2 cups, sliced (cremini or shiitake recommended) Mushrooms
- 3 cloves, minced Garlic
- 1, finely chopped Onion
- 2 tablespoons Butter
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 18g
- Carbs: 61g
- Protein: 12g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a large saucepan, heat the olive oil and butter over medium heat until melted.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Stir in the sliced mushrooms and cook for 8 minutes, allowing them to release their moisture and brown slightly.
- Add the Arborio rice to the pan, stirring constantly for about 2 minutes to toast the rice and enhance its flavor.
- Pour in the white wine and cook, stirring frequently, until it is fully absorbed by the rice.
- Gradually add the heated vegetable broth, about 1/2 cup at a time, stirring continuously. Allow each addition to be absorbed before adding the next.
- Continue this process until the rice is creamy and al dente, about 20 minutes in total.
- Once the rice reaches the desired consistency, stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving.
- Serve hot, garnished with additional grated Parmesan cheese and fresh parsley for an elegant touch.
Tips
- For added flavor, consider using a mix of different mushrooms like portobello and shiitake.
- If you want a richer flavor, try adding a tablespoon of truffle oil before serving.
- This risotto pairs wonderfully with a fresh arugula salad or roasted vegetables.