Creamy Mushroom Risotto with Parmesan
Savor the creamy texture of this mushroom risotto, simmered slowly with arborio rice and infused with the rich taste of Parmesan cheese. The dish bursts with umami from the sautéed mushrooms, enhanced by a splash of white wine and a sprinkle of fresh herbs. This one-pot wonder delivers a restaurant-quality meal right in the comfort of your home.
For added depth, consider using a mix of mushrooms such as cremini, shiitake, or oyster. Feel free to substitute vegetable broth for chicken broth to make it completely vegetarian. Finishing with a touch of truffle oil can elevate this dish to new heights of flavor. If you don't have arborio rice, any short-grain rice would work, though the texture may slightly vary.
Ideal as a cozy dinner for two or as a show-stopping dish at your next dinner party, this risotto partners beautifully with a crisp green salad or some crusty bread. Pair it with a chilled glass of white wine to complete the experience.
How to Make It
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1
Heat olive oil and butter in a large pan over medium heat.
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2
Add the onion and garlic, and sauté until softened.
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3
Stir in the sliced mushrooms and cook until they are browned and tender.
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4
Add the arborio rice, stirring to coat it well with the oil and butter.
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5
Pour in the white wine and simmer until fully absorbed by the rice.
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6
Gradually add the chicken broth, one cup at a time, stirring constantly until each portion is absorbed before adding the next.
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7
Once the rice is creamy and tender, stir in the Parmesan cheese until melted.
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8
Season with salt and black pepper to taste.
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9
Garnish with fresh parsley and, if using, drizzle with a bit of truffle oil before serving.