Creamy Mushroom Risotto You Can’t Resist
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Servings
Serving Size
Prep Time
Cook Time
Total Time
Ingredients
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300 grams Arborio rice
(Essential for creamy texture.)
-
250 grams Mushrooms
(Use a mix of cremini and shiitake for depth.)
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1 liter Vegetable Broth
(Homemade or store-bought works well.)
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1 medium Onion
(Finely chopped.)
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2 cloves Garlic
(Minced.)
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100 ml White wine
(Optional for added flavor.)
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50 grams Parmesan cheese
(Freshly grated for best flavor.)
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30 grams Butter
(For a rich finish.)
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2 tbsp Olive oil
(For sautéing.)
Salt, to taste
(Essential for creamy texture.)
(Use a mix of cremini and shiitake for depth.)
(Homemade or store-bought works well.)
(Finely chopped.)
(Minced.)
(Optional for added flavor.)
(Freshly grated for best flavor.)
(For a rich finish.)
(For sautéing.)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (300g)
- Calories: 450 kcal
- Carbohydrates: 70 g
- Protein: 12 g
- Fat: 15 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 800 mg
- Cholesterol: 20 mg
- Calcium: 200 mg
- Iron: 1.5 mg
Instructions
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1 - Sauté Onions and Garlic:
In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft.
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2 - Cook Mushrooms:
Add sliced mushrooms to the pan, cooking until they release their moisture and are tender.
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3 - Toast Rice:
Stir in the arborio rice, cooking for 2 minutes until slightly translucent.
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4 - Deglaze with Wine:
Pour in the white wine and stir until fully absorbed by the rice.
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5 - Add Broth Gradually:
Begin adding vegetable broth one ladle at a time, stirring continuously until absorbed before adding more.
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6 - Finish with Cheese and Butter:
Once the rice is creamy and al dente, stir in grated Parmesan and butter. Season with salt to taste.
In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until soft.
Add sliced mushrooms to the pan, cooking until they release their moisture and are tender.
Stir in the arborio rice, cooking for 2 minutes until slightly translucent.
Pour in the white wine and stir until fully absorbed by the rice.
Begin adding vegetable broth one ladle at a time, stirring continuously until absorbed before adding more.
Once the rice is creamy and al dente, stir in grated Parmesan and butter. Season with salt to taste.
More About: Creamy Mushroom Risotto You Can’t Resist
A rich and creamy risotto made with arborio rice and earthy mushrooms.
Creamy Mushroom Risotto
Mushroom risotto is a beloved Italian dish that showcases creamy arborio rice combined with earthy mushrooms. The process of making risotto involves slowly cooking the rice with broth, allowing it to absorb the flavors while becoming creamy and rich. This dish is perfect for a cozy dinner or a special occasion and can be customized by including different vegetables or proteins. The balance of flavors between the mushrooms and the savory broth creates a comforting meal that is sure to please.
Tips & Notes:
- Choosing Mushrooms: A combination of mushrooms can enhance the flavor and texture. Cremini and shiitake mushrooms work especially well.
- Stirring: Constant stirring is essential as it releases starch from the rice, contributing to the dish’s creaminess.
- Serving: This risotto pairs beautifully with a fresh green salad or a glass of white wine. Garnish it with additional Parmesan and fresh herbs for a delightful presentation.
Cultural Significance:
Risotto is a staple in Northern Italy, especially in Lombardy and Piedmont. Traditionally served as a first course, it's now enjoyed worldwide. Its adaptability allows for a variety of ingredients, making it a favorite among chefs and home cooks alike.
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