Description
Mushroom Risotto brings comfort straight from an Italian kitchen to your dinner table, with rich, velvety rice that hugs each savory, earthy mushroom bite.
Ingredients
Scale
Main Ingredients:
- 1 cup arborio rice
- 1 cup sliced mushrooms
- 4 cups vegetable broth
Supporting Ingredients:
- ½ cup onion, chopped
- 2 cloves garlic, minced
- ½ cup white wine
Finishing Ingredients:
- ½ cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Warm 4 cups of vegetable broth in a separate saucepan, maintaining a gentle simmer at 200°F.
- Heat 2 tablespoons olive oil in a large skillet over medium heat at 350°F. Sauté ½ cup chopped onions and 2 minced garlic cloves until they become translucent, about 3 minutes.
- Add 1 cup sliced mushrooms to the skillet and cook until they release their moisture and become tender, approximately 5 minutes.
- Introduce 1 cup Arborio rice to the skillet, stirring constantly to toast the grains for 2 minutes. This helps the rice develop a nutty flavor.
- Pour ½ cup white wine into the skillet, stirring until the liquid is completely absorbed by the rice.
- Begin adding the warm broth one ¼ cup ladle at a time, stirring continuously. Wait for each addition to be fully absorbed before adding the next portion.
- Continue the broth-adding process for 18-20 minutes, maintaining a steady medium heat around 350°F until the rice reaches a creamy, al dente consistency.
- Remove the skillet from heat and fold in ½ cup grated Parmesan cheese until melted and well combined.
- Season your risotto with salt and black pepper to taste, adjusting the flavors to your preference.
Notes
- Choose fresh, firm mushrooms like porcini or cremini for the most robust flavor and best texture in your risotto.
- Warm the broth before adding to the rice, which helps the grains cook evenly and absorb liquid smoothly.
- Stir the risotto constantly to release the rice’s natural starches, creating that signature creamy consistency without adding extra cream.
- For a gluten-free version, swap Arborio rice with cauliflower rice and use vegetable broth without wheat-based additives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 10 mg