Creamy Mushroom Risotto
This creamy mushroom risotto recipe is a delightful Italian main course that only takes about 45 minutes to prepare and cook. It's a satisfying meal that's perfect for dinner parties or a cozy night in.The dish combines Arborio rice with a mix of flavorful mushrooms, white wine, and Parmigiano-Reggiano cheese to create a rich, creamy texture.
Ingredients
- 1 ½ cups Arborio rice
- 5-6 cups chicken or vegetable stock
- 1 lb mixed mushrooms such as porcini, shiitake, and cremini, sliced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ½ cup dry white wine
- 3 tablespoons olive oil
- 2 tablespoons butter
- ½ cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prep your mushrooms: Clean and slice them, then sauté until golden brown. Set aside.
- Build your flavor base: Sauté finely chopped onions and garlic in butter and olive oil until translucent.
- Toast the rice: Add your rice to the pan and stir for a couple of minutes until it's lightly toasted and coated in oil.
- Deglaze with wine: Add a splash of white wine and stir until absorbed.
- Start the risotto process: Begin adding warm stock, one ladle at a time, stirring constantly. Wait for each addition to be absorbed before adding more.
- Add the mushrooms: When the rice is nearly done, stir in your sautéed mushrooms.
- Finish with cheese: Remove from heat and stir in grated Parmigiano-Reggiano for extra creaminess.