Creamy Mushroom Risotto (Printable Version)
A rich, comforting dish featuring tender Arborio rice cooked with earthy mushrooms for a luxurious, creamy texture.
# Ingredients:
01 -
Arborio rice, 2 cups
02 -
Mushrooms, 2 cups, sliced
03 -
Vegetable or chicken broth, 4 cups, warm
04 -
Butter, 2 tablespoons
05 -
Olive oil, 1 tablespoon
06 -
Shallot or onion, 1, finely chopped
07 -
Garlic, 3 cloves, minced
08 -
Heavy cream, 1/2 cup
09 -
Parmesan cheese, 1/2 cup, grated
10 -
Fresh parsley, for garnish
# Steps:
01 -
Heat olive oil and butter in a large pan over medium heat. Add shallots or onions, and sauté until translucent, about 3 minutes.
02 -
Add garlic and cook for another 30 seconds until fragrant.
03 -
Stir in mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown.
04 -
Add Arborio rice and toast for 1-2 minutes, stirring constantly.
05 -
Gradually add warm broth, one ladleful at a time, allowing the rice to absorb the liquid before adding more. Continue until the rice is tender but al dente, about 18-20 minutes.
06 -
Stir in heavy cream and Parmesan cheese, and cook for another 2-3 minutes until creamy.
07 -
Garnish with fresh parsley and serve immediately.