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Creamy Mushroom Risotto: 6 Steps to Velvety Perfection

Creamy mushroom risotto
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A rich and creamy mushroom risotto with a perfect balance of flavors.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup mushrooms (sliced)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup white wine
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Heat olive oil and butter in a pan. Sauté onions and garlic until soft.
  2. Add mushrooms and cook until tender.
  3. Stir in Arborio rice and toast for 1-2 minutes.
  4. Pour in white wine and cook until absorbed.
  5. Gradually add vegetable broth, one ladle at a time, stirring constantly.
  6. Continue cooking until rice is creamy and al dente (about 18-20 minutes).
  7. Stir in Parmesan cheese. Season with salt and pepper.
  8. Serve hot.

Notes

  • Use fresh mushrooms for best flavor.
  • Stir the risotto frequently to prevent sticking.
  • Adjust broth as needed for desired consistency.

Nutrition

Find it online: https://brunchnest.com/creamy-mushroom-risotto-recipe/