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Creamy Mushroom Risotto

A rich and comforting Italian-style risotto made with Arborio rice, sautéed mushrooms, Parmesan cheese, and warm broth for a perfectly creamy texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Italian
Calories: 380

Ingredients
  

Risotto
  • 1.5 cups Arborio rice
  • 4 cups vegetable or chicken broth kept warm
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 onion or shallot finely chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced
  • 0.5 cup dry white wine
  • 0.5 cup Parmesan cheese freshly grated
  • salt and black pepper to taste

Equipment

  • Wide saucepan or skillet
  • Ladle
  • Wooden spoon

Method
 

  1. Heat broth in a saucepan and keep warm over low heat.
  2. Sauté mushrooms in olive oil and butter until golden. Season lightly and set aside.
  3. In the same pan, cook onion until soft, then add garlic.
  4. Stir in Arborio rice and toast for 1–2 minutes.
  5. Pour in white wine and cook until absorbed.
  6. Add warm broth one ladle at a time, stirring until absorbed before adding more.
  7. Stir mushrooms back in and continue cooking until rice is tender and creamy.
  8. Remove from heat, stir in butter and Parmesan, season to taste, and serve immediately.

Notes

Serve immediately for best texture. Adjust broth quantity for desired creaminess.