Mushroom Risotto
Prepare a creamy mushroom risotto by slowly cooking arborio rice with broth, mushrooms, and parmesan cheese.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Arborio Rice (a type of Italian short-grain rice) | 400 | Grams |
| Cremini Mushrooms (sliced) | 500 | Grams |
| Chicken Broth (preferably homemade or low-sodium) | 1.5 | Liters |
| Parmesan Cheese (grated) | 100 | Grams |
| Butter (unsalted) | 100 | Grams |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| White Wine (dry) | 150 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (chopped, for garnish) | 1 | Bunch |
Instructions
- Heat the chicken broth in a saucepan and keep it warm over low heat.
- In a large pan, heat olive oil and half of the butter over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned.
- Stir in the arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is absorbed by the rice.
- Add a ladleful of warm broth to the rice, stirring constantly until the liquid is absorbed.
- Continue adding broth, one ladleful at a time, stirring constantly, until the rice is creamy and cooked al dente, about 18-20 minutes.
- Stir in the remaining butter and grated parmesan cheese until melted and well combined.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped parsley before serving.
Kitchen equipment
LadleLarge Pan