Description
A classic Italian creamy mushroom risotto made with arborio rice, sautéed mushrooms, and Parmesan cheese, delivering a rich and comforting main dish perfect for any occasion.
Ingredients
Scale
Ingredients
- 1 cup arborio rice
- 4 cups vegetable broth (warm)
- 1 cup mushrooms (sliced)
- 1 small onion (finely chopped)
- 2 tablespoons butter
- 1/2 cup Parmesan cheese (grated)
Instructions
- Sauté Onion and Mushrooms: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sliced mushrooms, cooking until the onion is translucent and the mushrooms are tender, about 5-7 minutes.
- Add Rice: Stir the arborio rice into the skillet with the sautéed onions and mushrooms, coating it well with the butter and cooking for 1-2 minutes to lightly toast the rice.
- Gradually Add Broth: Begin adding the warm vegetable broth one ladle at a time, stirring constantly until the liquid is mostly absorbed before adding more. Continue this process for about 25 minutes, until the rice becomes creamy and tender.
- Finish with Parmesan: Remove the skillet from heat and stir in the grated Parmesan cheese until well combined, creating a rich, creamy texture. Adjust seasoning with salt and pepper to taste.
Notes
- Stir constantly to promote creaminess and prevent the rice from sticking.
- Use warm broth to keep the cooking process steady and even.
- For extra richness, you can add a splash of white wine before the broth.
- Serve immediately for best texture and flavor.
