Description
Creamy mushroom risotto emerges as a luxurious Italian classic that blends earthy forest flavors with silky arborio rice. Delicate mushrooms and rich parmesan create a comforting dish you’ll savor with each elegant, slow-cooked spoonful.
Ingredients
Scale
Mushrooms:
- 1 pound button mushrooms, cut into slices
Main Ingredients:
- 2 cups arborio rice
- 8 cups (1.9 liters) low-salt chicken or vegetable broth
- 1/2 cup (120 milliliters) white wine
Dairy and Seasonings:
- 1 cup (100 grams) Parmesan cheese, grated
- 2 tablespoons butter
- 1 tablespoon olive oil
Aromatics and Herbs:
- 1 onion, cut into small pieces
- 2 garlic cloves, made into tiny pieces
- 4 sprigs thyme, only use the leaves
- 1 bay leaf
Vegetables and Garnish:
- 3/4 cup (100 grams) frozen peas, make them warm
- 2 tablespoons fresh parsley, cut into small pieces
Seasonings:
- Salt
- Black pepper from a grinder
Instructions
- Gently heat broth in a separate saucepan, maintaining a low simmer throughout the cooking process.
- In a large skillet, sauté diced onions in olive oil until translucent and softened.
- Incorporate butter, minced garlic, sliced mushrooms, bay leaf, and thyme. Season with salt and pepper. Cook for approximately 5 minutes until mushrooms release their moisture and become golden. Remove from pan and set aside.
- Melt remaining butter in the same skillet, then add rice. Toast the grains for 2 minutes, stirring constantly to prevent burning.
- Deglaze the pan with wine, stirring until the liquid is completely absorbed by the rice.
- Gradually introduce warm broth, one ladleful at a time. Stir frequently and allow each addition to be absorbed before adding more, continuing until rice reaches a creamy, al dente consistency.
- Reintroduce the reserved mushroom mixture into the risotto, folding gently to distribute evenly.
- Incorporate Parmesan cheese and peas, stirring until peas are heated through and cheese is melted.
- Garnish with freshly chopped parsley, adjust seasoning if needed, and serve immediately while hot and creamy.
Notes
- Select mushroom varieties like porcini, shiitake, or cremini for deeper, richer flavor profiles.
- Use arborio or carnaroli rice to ensure creamy, perfectly textured risotto with ideal starch content.
- Substitute vegetable broth for a vegetarian version, maintaining the same cooking technique and richness.
- Add extra protein by incorporating crispy pancetta or grilled chicken for non-vegetarian meal variation.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 20 mg