Mushroom Risotto Recipe – Italian Special
Mushroom risotto is a classic Italian dish celebrated for its rich, creamy texture and earthy flavor. This delectable recipe features Arborio rice, which is slowly cooked with broth and stirred continuously to achieve a luxurious creaminess. The addition of sautéed mushrooms infuses the dish with a deep, savory umami flavor, while Parmesan cheese adds a touch of indulgent richness. Ideal as a satisfying main course or an elegant side dish, mushroom risotto exemplifies the art of Italian comfort food, combining simple ingredients into a flavorful, comforting meal.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Mushroom Risotto Recipe Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (cremini, button, or a mix)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine (optional; can substitute with additional chicken or vegetable broth)
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper to taste
How to make Salmon Alfredo Pasta:
Prepare the Broth: In a saucepan, keep the chicken or vegetable broth warm over low heat. This ensures the broth is at the right temperature when adding it to the rice.
Sauté Vegetables: Heat olive oil and 1 tablespoon of butter in a large skillet or heavy-bottomed pan over medium heat.
Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms and cook until they release their moisture and are golden brown, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
Cook the Rice: In the same skillet, add the remaining 1 tablespoon of butter and heat until melted.
Add the Arborio rice and cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted and coated with the butter.
Deglaze with Wine: If using wine, pour it in and stir until it has mostly evaporated, about 1-2 minutes. This adds depth of flavor to the risotto.
Add the Broth: Begin adding the warm broth, one ladleful at a time, to the rice. Stir continuously and allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.
Finish the Risotto: When the rice is creamy and just tender, stir in the cooked mushrooms and grated Parmesan cheese. Cook for an additional 2-3 minutes, until the cheese is melted and the risotto is creamy. Season with salt and pepper to taste.
Garnish and Serve: Garnish with fresh parsley and additional Parmesan cheese if desired.
Serve immediately while the risotto is warm and creamy.
Recipe Notes:
Stir Constantly: Frequent stirring helps release the rice’s starch and creates a creamy texture.
Use Warm Broth: Adding warm broth prevents the cooking temperature from dropping, which helps the rice cook evenly.
Taste as You Go: Adjust seasoning and texture as needed. The risotto should be creamy but not soupy.
