Description
A comforting and creamy mushroom risotto that warms the heart and brings families together.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms (cremini and shiitake recommended)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Fresh herbs (parsley, basil, or thyme) for garnish
- Salt and black pepper to taste
Instructions
- In a saucepan, warm your stock over low heat.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until soft, about 3 minutes. Add minced garlic and cook until fragrant.
- Add sliced mushrooms and cook until golden brown, about 5-7 minutes.
- Stir in Arborio rice, toasting for 2-3 minutes until slightly translucent.
- Pour in white wine and simmer until absorbed, scraping the bottom of the pan.
- Gradually add warm stock, one ladle at a time, stirring frequently until each addition is absorbed, about 18-20 minutes.
- Stir in chopped parsley and grated Parmesan cheese. Adjust seasoning with salt and pepper.
- Serve warm with extra cheese on top if desired.
Notes
Always warm the stock before adding it to the rice to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: mushroom risotto, creamy risotto, Italian dinner, back to school meals, comfort food