Garlic Mushroom Risotto
Indulge in the creamy, flavor-packed decadence of Garlic Mushroom Risotto, a comforting Italian classic that’s perfect for cozy dinners or special occasions. This recipe features tender Arborio rice cooked to perfection in a rich, aromatic base of garlic, sautéed mushrooms, and white wine, delivering layers of irresistible umami. The risotto is finished with a luscious blend of grated Parmesan cheese and a splash of heavy cream, creating a velvety texture that melts in your mouth. With hints of fresh parsley and a touch of butter for extra richness, this dish is as elegant as it is satisfying. Ready in just 45 minutes, this garlic mushroom risotto is an ideal choice for impressing guests or treating yourself to a gourmet dinner at home. Perfectly paired with a crisp white wine or a light salad, it’s a meal you’ll return to again and again! Keywords: garlic mushroom risotto, creamy risotto, Italian risotto recipe, Arborio rice, umami flavors.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (finely chopped) Yellow onion
- 4 cloves (minced) Garlic
- 2 cups (sliced) Button mushrooms
- 0.5 cup White wine
- 4 cups Chicken or vegetable stock
- 0.75 cup (grated) Parmesan cheese
- 0.25 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
In a medium saucepan, warm the chicken or vegetable stock over low heat. Keep it warm but not boiling.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
Stir the Arborio rice into the skillet, ensuring it is fully coated in the oil and butter, and cook for 1-2 minutes until the edges of the rice become translucent.
Pour in the white wine and stir continuously until it is mostly absorbed.
Begin adding the warm stock one ladleful at a time, stirring frequently and waiting for the liquid to absorb before adding more. Continue this process for about 20-25 minutes until the rice is tender and creamy.
Once the risotto is cooked, reduce the heat to low and stir in the grated Parmesan cheese, heavy cream, and the remaining tablespoon of butter. Mix until everything is fully incorporated.
Season with salt and freshly ground black pepper to taste.
Serve the risotto hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 6336 mg | 275% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.1 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 818 mg | 63% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
