Mushroom Risotto
Mushroom risotto is a creamy, comforting dish made with Arborio rice, sautéed mushrooms, and a rich, savory broth.
Equipment
Ingredients
- 1 ½ cups Arborio rice
- 4 cups chicken broth , warmed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 ½ cups mushrooms, sliced
- ½ cup dry white wine
- ½ cup parmesan cheese, grated
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ¼ cup heavy cream
Instructions
- In a large skillet, heat 1 tablespoon butter and olive oil over medium heat.
- Add mushrooms and cook for about 5-7 minutes until browned and tender. Remove and set aside.
- In the same pan, add the remaining 1 tablespoon butter. Add chopped onion and cook for 2-3 minutes until translucent. Stir in garlic and cook for another 30 seconds.
- Add Arborio rice to the pan and stir for about 2 minutes until lightly toasted. Pour in the white wine and stir until mostly evaporated.
- Start adding the warmed broth, ½ cup at a time, stirring constantly until absorbed. Continue adding broth gradually, stirring frequently. This process takes about 18-20 minutes.
- Once the rice is creamy and al dente, stir in the cooked mushrooms, Parmesan cheese, salt, pepper, and thyme.
- Add heavy cream. Remove from heat and let it rest for 2 minutes.
Nutrition
Notes
- Use Arborio Rice: Arborio’s high starch content is essential for achieving a creamy risotto texture.
- Warm the Broth First: Adding warm broth helps maintain a steady simmer and promotes even cooking.
- Stir Frequently, Not Constantly: Regular stirring releases starch while allowing the rice to cook evenly without becoming gummy.
- Keep the Simmer Gentle: Risotto should bubble softly, not boil aggressively.
- Rest Before Serving: Let the risotto sit off heat for a couple of minutes so it thickens slightly and finishes cooking.
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