Mushroom Risotto (Italian)

A classic creamy risotto featuring Arborio rice, sautéed mushrooms, and Parmesan cheese.

Ingredients

• 300g, mixed (cremini, shiitake), sliced Mushrooms
• 1.5 cups Arborio rice
• 6 cups, heated Chicken broth, low sodium
• 1/2 cup Dry white wine (optional)
• 1/2 medium, finely diced Onion
• 3 cloves, minced Garlic
• 1/2 cup grated, plus more for serving Parmesan cheese, freshly grated
• 2 tbsp Butter, unsalted
• 1 tbsp Olive oil
• 1 tsp Fresh thyme leaves (optional)
• To taste Salt
• To taste Black pepper, freshly ground

Instructions

1. Heat chicken broth in a saucepan and keep warm over low heat.
2. In a large, heavy-bottomed pot or Dutch oven, heat olive oil and 1 tbsp butter over medium heat. Add diced onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook until fragrant, about 1 minute.
4. Add Arborio rice and cook for 1-2 minutes until lightly toasted, stirring constantly.
5. If using, pour in white wine and cook until absorbed, scraping up any browned bits from the bottom of the pot.
6. Add sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes. Stir in fresh thyme leaves, if using.
7. Begin adding warm chicken broth, one ladle (about 1/2 cup) at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
8. Remove from heat and stir in grated Parmesan cheese and remaining 1 tbsp butter. Season with salt and freshly ground black pepper to taste.
9. Serve immediately, garnished with additional Parmesan cheese and fresh herbs, if desired.

Cuisine: Italian

Suitability:

Prep Time: 15 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: dinner