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Mushroom Risotto

Prep:
10 min
Cook:
25 min
Total:
35 min
Yield:
4 servings

Mushroom Risotto is a creamy Italian rice dish where arborio grains slowly absorb savory broth and earthy mushrooms. Parmesan and butter finish the dish with a silky richness. Perfect as a side or a meatless main, it’s best served immediately.

Ingredients

  • 2 tbsps oil
  • 2 tbsps butter
  • 1 cup onion, finely chopped
  • 1.50 cups arborio rice
  • 0.50 cups white wine
  • 4 cups chicken or vegetable broth, kept warm
  • 2 cups mushrooms, sliced
  • 0.50 cups Parmesan cheese, grated
  • 1 tsp salt
  • 0.25 tsps black pepper

Steps

  1. Heat oil and butter; sauté onion until soft.
  2. Add rice and toast 2 minutes.
  3. Pour in wine and simmer until absorbed.
  4. Add warm broth ladle by ladle, stirring until absorbed before each addition.
  5. Stir in mushrooms and cook until rice is creamy and al dente.
  6. Remove from heat; stir in Parmesan, butter, salt, and pepper.