Creamy Mushroom Risotto is not just another dish; it’s a gastronomic experience that brings the warmth and comfort of Italian cuisine right to your dining table.
Ingredients
Scale:
1 ½ cups arborio rice
½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
4 cups vegetable broth
1 cup dry white wine (optional)
8 oz mushrooms (such as cremini or shiitake), sliced
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter (or vegan butter)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnishing)
Extra Parmesan cheese (for serving)
Instructions
In a saucepan, bring the vegetable broth to a gentle simmer over low heat.
In a large skillet, heat the olive oil and one tablespoon of butter over medium heat. Add the chopped onion and cook until softened and translucent.
Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms release their moisture and become tender.
Add the arborio rice to the skillet and stir to coat the grains. Toast the rice for about 2-3 minutes.
Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently.
Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter and grated Parmesan cheese until melted.
Divide the risotto among plates, garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately.
