Ingredients:
- 1 ½ cups Arborio rice
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) mushrooms (cremini, button, or mixed), sliced
- ½ cup dry white wine (optional, or use more broth)
- 4–5 cups warm vegetable or chicken broth
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Sauté the Mushrooms:
In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add mushrooms and cook until browned and tender, about 6–8 minutes. Season with salt and pepper. Remove and set aside. - Sauté the Aromatics:
In the same pan, add the remaining butter. Sauté onion for 2–3 minutes until soft. Add garlic and cook another 30 seconds. - Toast the Rice:
Stir in Arborio rice and cook for 1–2 minutes until lightly toasted. - Deglaze with Wine:
Pour in wine (if using) and stir until mostly absorbed. - Add the Broth Gradually:
Add warm broth ½ cup at a time, stirring often. Wait until most of the liquid is absorbed before adding more. Continue this process for about 20–25 minutes, until the rice is tender and creamy. - Finish the Risotto:
Stir in cooked mushrooms and Parmesan cheese. Season with salt and pepper to taste. - Serve:
Spoon into bowls, garnish with parsley, and serve immediately.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: ~420 kcal per serving
Servings: 4