Description
A rich and creamy mushroom risotto made with arborio rice, sautéed mushrooms, parmesan, and fresh herbs. It’s a comforting and satisfying dish perfect for cozy nights.
Ingredients
Scale
- 1 ½ cups arborio rice
- 10 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 small shallots, finely chopped
- ½ white onion, diced
- 5 cups vegetable broth, warm
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- ½ cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Warm the vegetable broth in a saucepan and keep it over low heat.
- In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter. Sauté the mushrooms until golden brown, then remove and set aside.
- In the same pot, add remaining olive oil and butter. Sauté the shallots, onion, and garlic until fragrant and translucent.
- Stir in the arborio rice and toast for 1–2 minutes until slightly translucent.
- Add the warm broth one ladle at a time, stirring until mostly absorbed before adding more. Continue for about 20 minutes.
- Once rice is creamy and tender, stir in the mushrooms, parmesan cheese, and parsley. Season with salt and pepper to taste.
- Remove from heat, let rest for a minute, then serve hot.
Notes
- Keep the broth warm throughout the cooking process to ensure even cooking.
- Toast the rice for added flavor before adding broth.
- Adjust seasoning at the end to avoid oversalting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg