From the Hearth
Creamy Mushroom Risotto
A luxurious risotto featuring wild mushrooms, creamy Arborio rice, and rich Parmesan cheese. This comforting dish is perfect for a cozy dinner.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 12 ounces mixed mushrooms, sliced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Heat broth in a saucepan and keep warm over low heat.
In a large, heavy-bottomed pan, heat olive oil over medium heat.
Add onion and cook until softened, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Add rice and stir for 2 minutes until lightly toasted.
Pour in wine and stir until absorbed.
Add mushrooms and cook for 3-4 minutes until they release their moisture.
Add 1 cup of warm broth and stir constantly until absorbed.
Continue adding broth 1/2 cup at a time, stirring constantly, until rice is creamy and al dente (about 20-25 minutes).
Remove from heat and stir in Parmesan cheese, butter, parsley, salt, and pepper.
Let stand for 2 minutes before serving.
Pro Tips:
- • For very small amounts, round to the nearest practical measurement
- • Some ingredients (like salt) may need adjustment based on taste
- • Cooking times may vary with different batch sizes
- • Nutrition facts are automatically scaled with ingredients
Nutrition Facts
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