Mushroom Risotto
This creamy risotto is a comforting dish that's both elegant and satisfying. Combining arborio rice and earthy mushrooms creates depth and richness. The dish stays indulgent with the addition of Parmesan cheese, making it ideal for cozy dinners or gatherings.
When preparing this risotto, ensure to slowly incorporate the broth into the rice. This technique helps the rice release its starches, resulting in the signature creamy texture. For a twist, try adding a splash of white wine for added flavor complexity or replace Parmesan with a different cheese like Pecorino Romano for a sharper taste.
Serve this dish as a delightful main course or alongside a crisp salad for a balanced meal. Consider finishing with fresh herbs, such as parsley or chives, for a vibrant touch. This risotto also pairs beautifully with a glass of chilled white wine, perfect for special occasions or a comforting night at home.
Instructions
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1
Prepare the broth by heating it gently in a saucepan. Keep it warm but not boiling.
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2
In a large pan, heat olive oil and 1 tbsp of butter over medium heat.
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3
Add the chopped onion and sliced mushrooms. Cook until the onion is translucent and mushrooms are golden, about 5-7 minutes.
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4
Stir in the minced garlic and cook for another minute.
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5
Add the arborio rice, stirring to coat every grain in the oil and butter for 2 minutes.
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6
Pour in the white wine, stirring constantly, until it has mostly evaporated.
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7
Start adding the warm broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. Continue this process until the rice is cooked al dente, about 18-20 minutes.
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8
Stir in the remaining tablespoon of butter and the Parmesan cheese until melted and well combined.
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9
Season with salt and black pepper to taste.
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10
Garnish with fresh parsley before serving.