Looking for a creamy delight that warms the soul? This Mushroom Risotto is the perfect dish for any occasion, combining rich flavors and creamy textures that are simply irresistible.
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1:
In a saucepan, heat the vegetable broth and keep it warm over low heat.
Step 2:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
Step 3:
Stir in the minced garlic and sliced mushrooms, cooking until mushrooms are softened.
Step 4:
Add the Arborio rice to the skillet, stirring for 1-2 minutes until lightly toasted.
Step 5:
Pour in the white wine (if using) and let it simmer until absorbed.
Step 6:
Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until absorbed before adding more.
Step 7:
Continue adding broth and stirring for about 18-20 minutes, or until the rice is creamy and al dente.
Step 8:
Remove from heat, stir in the grated Parmesan cheese, and season with salt and pepper.
Step 9:
Garnish with fresh parsley before serving.
Pairings
- Crisp Green Salad: A fresh salad complements the creamy risotto beautifully, adding a refreshing contrast.
- Garlic Bread: Crunchy garlic bread is perfect for scooping up the risotto and adds a delicious flavor.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet on low heat, adding a splash of broth or water to maintain creaminess.