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Mushroom Risotto

A creamy and comforting Italian dish made with Arborio rice and sautéed mushrooms.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 8 ounces mushrooms sliced (any variety)
  • 1/2 cup dry white wine optional
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish optional

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Ladle
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. In a saucepan, bring the broth to a simmer. Keep it warm while cooking.
  2. Heat olive oil in a large skillet over medium heat. Sauté the onions until translucent, about 3 minutes, then add garlic and cook for another minute.
  3. Add the sliced mushrooms to the skillet. Cook until browned and moisture has released, about 5-7 minutes.
  4. Add the Arborio rice to the skillet. Stir for 1-2 minutes until the rice is slightly translucent.
  5. Pour in the white wine and stir until mostly absorbed.
  6. Add a ladle of warm broth to the rice. Stir continuously until absorbed.
  7. Continue adding broth, one ladle at a time, stirring for about 18-20 minutes until the rice is al dente and creamy.
  8. Remove from heat and stir in Parmesan cheese.

Notes

This risotto is great served with grilled chicken or vegetables.