Description
Silky risotto coats your spoon, mushrooms offering earthy warmth with every bite. Parmesan and butter swirl into creamy grains while parsley adds a pop of fresh color and flavor, making each forkful comforting and rich.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion minced
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth warmed
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a large skillet heat olive oil and 1 tablespoon butter over medium heat.
- Add minced onion and garlic and sauté until translucent about 2 minutes.
- Add sliced mushrooms and cook until golden and softened about 5 minutes.
- Stir in the Arborio rice and cook for 1 to 2 minutes until edges become translucent.
- Pour in the white wine and simmer stirring until the liquid is absorbed.
- Add a ladle of warm broth and stir until absorbed before adding the next ladle.
- Continue adding broth one ladle at a time stirring constantly until rice is creamy and al dente about 18 to 20 minutes.
- Remove from heat and stir in remaining butter and grated Parmesan cheese until melted.
- Season with salt and black pepper and garnish with chopped fresh parsley.
- Serve immediately for the best creamy texture.
Notes
- Stir constantly to release starch and create a creamy risotto.
- Keep the broth warm to maintain an even cooking temperature.
- Adjust the consistency by adding extra broth if the risotto becomes too thick.
- Leftover risotto can be chilled and adapted into arancini by forming into balls and frying.