This Creamy Mushroom Risotto recipe is a comforting and flavorful dish that combines the richness of arborio rice with the earthy flavors of mushrooms. It's the perfect dish for a cozy dinner at home.
Ingredients
- arborio rice: 1 cup
- vegetable broth: 4 cups
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- ounces mushrooms: 8 piece (sliced)
- Parmesan cheese: 0.25 cup (grated)
- butter: 2 Tbsp
- olive oil: 2 Tbsp
- salt and pepper: 0 Tbsp (to taste)
- parsley, chopped (for garnish): 0 Tbsp (fresh)
Metric Conversion
Stages of cooking
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In a large saucepan, heat the vegetable broth and keep it warm over low heat.
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In a separate pan, melt the butter and olive oil over medium heat.
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Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
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Add the sliced mushrooms to the pan and cook until they become tender and release their moisture.
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Add the arborio rice to the pan and stir well, ensuring each grain is coated in the oil and butter mixture.
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Begin adding the warm vegetable broth to the rice, one ladleful at a time. Allow the liquid to absorb before adding more, stirring occasionally.
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Continue adding the broth gradually and stirring until the rice becomes creamy and tender, but still has a slight bite to it. This process takes approximately 20-25 minutes.
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Stir in the grated Parmesan cheese and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the cheese has melted and incorporated into the risotto.
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Remove from heat and let the risotto rest for a few minutes. This helps the flavors meld together.
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Garnish with fresh chopped parsley and serve hot.
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Enjoy this creamy mushroom risotto as a delicious main course or as a side dish alongside your favorite protein. It's a versatile dish that will impress your guests and satisfy your taste buds.
