Sauté a variety of mushrooms like cremini, shiitake, and oyster, and incorporate them into a creamy risotto with vegetable or chicken broth.
Ingredients:
- 1 cup Arborio rice
- 4 cups vegetable or mushroom broth
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (such as cremini, shiitake, or button), sliced
- 1/2 cup dry white wine (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions:
- In a saucepan, heat the vegetable or mushroom broth over low heat and keep it warm.
- In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent and fragrant.
- Add the sliced mushrooms to the pot and sauté until they release their moisture and start to brown.
- Add the Arborio rice to the pot and stir well to coat the rice with the butter, oil, and mushroom mixture. Toast the rice for about 2 minutes, stirring constantly.
- If using, pour in the white wine and stir until it is absorbed by the rice.
- Begin adding the warm broth to the pot, one ladleful at a time. Stir the rice frequently and continue to add broth as each ladleful is absorbed. Repeat this process until the rice is cooked al dente, which usually takes around 20-25 minutes.
- Stir in the grated Parmesan cheese and chopped fresh parsley. Season with salt and pepper to taste.
- Let the risotto rest for a few minutes before serving.
- Serve the Mushroom Risotto warm as a satisfying main course or as a delicious side dish.
Enjoy the earthy and comforting flavors of Mushroom Risotto, where the richness of mushrooms blends with creamy Arborio rice. It’s a delightful dish that celebrates the essence of mushrooms and makes for a satisfying meal.