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Mushroom Risotto

A creamy and delicious Mushroom Risotto that brings warmth and comfort to your dinner table, perfect for family gatherings or cozy evenings at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 4 cups vegetable broth Keep warm
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated Plus additional for serving
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. In a saucepan, warm the vegetable broth over low heat. Keep it warm for later use.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute, being careful not to let it brown.
Cooking
  1. Add the sliced mushrooms to the skillet. Sauté for about 5-7 minutes, until they are golden brown and have released some moisture. Season with salt and pepper.
  2. Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb the flavors.
  3. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Let the rice absorb the liquid before adding more. Repeat this for about 18-20 minutes until the rice is al dente and creamy.
  4. Once the rice is cooked, stir in the grated Parmesan cheese. Adjust seasoning with additional salt and pepper if needed.
  5. Garnish with fresh parsley and serve immediately.

Notes

Rice substitutes like Carnaroli or Vialone Nano can be used. Constant stirring is key for achieving creaminess. If you have leftovers, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. To reheat, add a splash of broth or water.