Rich, creamy, and comforting, mushroom risotto is the perfect dish for any occasion. The earthy flavors of mushrooms combined with the creamy texture of perfectly cooked Arborio rice make this a dish that’s both satisfying and indulgent. Whether you’re looking for a cozy weeknight dinner or an elegant meal for guests, mushroom risotto never disappoints. Let’s dive into this savory delight!
Preparation time ⏰:
Total Time: 50 minutes
Number of Portions 🍽:
Serves 4
Ingredients:
For the Risotto:
- 1 ½ cups Arborio rice
- 1 lb (450g) fresh mushrooms (such as cremini, button, or a mix), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (960ml) chicken or vegetable broth, kept warm
- 1 cup (240ml) dry white wine (optional, can substitute with broth)
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- ½ cup (50g) freshly grated Parmesan cheese
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Nutritional Information (per serving):
Calories: 370 kcal
Protein: 8g
Fat: 16g
Carbohydrates: 48g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Prepare the Broth:
- In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm throughout the cooking process.
Sauté the Mushrooms:
- In a large pan or skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced mushrooms and cook, stirring occasionally, for about 5-7 minutes until they release their moisture and become golden brown.
- Remove the mushrooms from the pan and set them aside.
Start the Risotto:
- In the same pan, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
- Add the chopped onion and cook for 3-4 minutes until softened.
- Stir in the garlic and cook for 1 more minute until fragrant.
- Add the Arborio rice and stir to coat the rice in the oil and butter. Cook for 1-2 minutes until the rice turns slightly translucent at the edges.
Cook the Risotto:
- Pour in the white wine (if using) and stir constantly until it’s almost fully absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is tender and creamy, which will take about 18-20 minutes. You may not use all the broth, so taste the rice for doneness—there should still be a slight bite (al dente).
Finish the Risotto:
- Once the rice is cooked to your liking, stir in the sautéed mushrooms, the remaining 2 tablespoons of butter, and Parmesan cheese.
- Add fresh thyme, salt, and pepper to taste. Stir until the risotto is creamy and well combined.
Serve:
- Spoon the risotto onto plates and garnish with fresh parsley if desired.
- Serve hot, and enjoy the rich, comforting flavors of homemade mushroom risotto!
Serving Tip 💡:
Mushroom risotto pairs beautifully with a simple green salad or roasted vegetables. For an extra touch, sprinkle with more Parmesan cheese and a drizzle of truffle oil for a gourmet twist. Enjoy!
