Mushroom Risotto
Indulge in the creamy decadence of Mushroom Risotto, a timeless Italian classic that combines rich, earthy flavors with luxurious textures. This recipe features Arborio rice cooked to perfection in a fragrant blend of white wine, vegetable broth, and fresh thyme, creating a velvety base that beautifully complements sautéed cremini mushrooms. Enhanced with grated Parmesan cheese and a touch of butter, each bite offers a harmonious balance of savory richness and delicate creaminess. With a cooking method that rewards patience, you'll achieve a restaurant-quality dish perfect for impressing guests or enjoying a cozy night in. Garnished with fresh parsley for a burst of color and flavor, this easy-to-follow recipe is the ultimate comfort food for mushroom lovers. Keywords: Mushroom Risotto recipe, creamy risotto, Italian comfort food, Arborio rice recipe, homemade risotto.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 8 ounces Fresh mushrooms (such as cremini or button), sliced
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 6 cups Vegetable broth
- 0.5 cup Parmesan cheese, grated
- 0.5 cup White wine
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the remaining 1 tablespoon of butter. Reduce the heat to medium. Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the Arborio rice to the skillet, stirring well to coat the rice grains with the oil and butter. Toast the rice for about 2 minutes, stirring constantly.
Pour in the white wine and cook, stirring, until the wine is mostly absorbed by the rice.
Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
Stir in the cooked mushrooms, grated Parmesan cheese, and fresh thyme. Season with salt and black pepper to taste.
Remove the skillet from heat and cover, letting the risotto rest for 5 minutes. This allows the flavors to meld together.
Garnish the risotto with fresh chopped parsley before serving. Serve hot and enjoy your delicious mushroom risotto!
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 6430 mg | 280% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 31.7 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 748 mg | 58% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3715 mg | 79% | |
*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.
