Description
This creamy mushroom risotto is a comforting Italian classic made from scratch using fresh mushrooms, Arborio rice, and Parmesan cheese. Slow-cooked on the stovetop with warm vegetable broth, it achieves a rich, creamy texture perfect for a hearty vegetarian meal.
Ingredients
Scale
Main Ingredients
- 1 cup Arborio Rice
- 8 ounces Fresh Mushrooms (cremini, shiitake, or button, sliced)
- 4 cups Vegetable Broth (kept warm)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- ½ cup Parmesan Cheese (freshly grated)
- 2 tablespoons Olive Oil (extra virgin)
- Salt (to taste)
- Black Pepper (freshly cracked, to taste)
Instructions
- Warm Broth: Begin by warming your vegetable broth in a saucepan over low heat to ensure it stays hot for gradual addition to the risotto.
- Sauté Onion: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent, releasing its natural sweetness.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes, allowing its aroma to infuse the oil.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they soften and release their moisture, enhancing the risotto’s flavor.
- Toast Rice: Stir in the Arborio rice and cook for 1-2 minutes, coating the grains in oil and lightly toasting them to enhance the nutty flavor.
- Add Broth Gradually: Begin adding the warm vegetable broth one ladle at a time, stirring gently and allowing each addition to be fully absorbed before adding the next. Continue this process for 20-25 minutes until the rice is creamy and cooked to al dente.
- Finish with Cheese: Once the final broth is absorbed, remove the skillet from heat and stir in freshly grated Parmesan cheese until melted and well incorporated, creating a luscious texture.
- Season: Taste and season the risotto with salt and freshly cracked black pepper according to preference.
- Garnish and Serve: Garnish the risotto with additional Parmesan cheese and fresh herbs, such as parsley or thyme, before serving for an inviting presentation and extra flavor.
Notes
- Use warm broth to ensure even cooking and smooth consistency.
- Stir constantly but gently to release the rice’s starch without breaking the grains.
- For added richness, you can stir in a tablespoon of butter with the Parmesan cheese.
- Feel free to experiment with different mushroom varieties for varying flavors.
- Serve immediately for the best creamy texture; risotto tends to thicken as it cools.
