Creamy Mushroom Risotto

Risotto is a celebrated dish that hails from Northern Italy, particularly the regions of Lombardy and Piedmont. Its history dates back to the 16th century, when rice cultivation began to flourish in Italy, influenced by the Moorish introduction of rice to the region. Over time, risotto emerged as a staple, showcasing the versatility of rice in Italian cuisine.

Embark on a culinary adventure with this scrumptious Creamy Garlic Mushroom Risotto. Perfect for cozy dinners or elegant gatherings, this dish combines the rich flavors of Arborio rice, garlic, and earthy mushrooms, creating a creamy texture that warms the heart. Learn the art of risotto-making with our step-by-step guide that emphasizes the importance of each ingredient. Discover tips for sautéing, toasting, and achieving that perfect consistency for a delightful dining experience. Enjoy your homemade masterpiece that embodies comfort and sophistication!

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Ingredients

1 ½ cups Arborio rice

4 cups low-sodium vegetable broth

1 cup dry white wine (e.g., Sauvignon Blanc)

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz cremini mushrooms, sliced (or a mix of your favorite mushrooms)

1 cup freshly grated Parmesan cheese

½ cup heavy cream

4 tablespoons unsalted butter

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.

Sauté Aromatics: In a large skillet or saucepan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute, until fragrant.

Cook Mushrooms: Stir in the sliced mushrooms and cook until they soften and release their moisture, about 5–7 minutes. Season with a pinch of salt and pepper.

Toast the Rice: Add the Arborio rice to the mushroom mixture and stir to coat the grains with oil and butter. Cook for about 2–3 minutes, allowing the rice to toast lightly.

Deglaze with Wine: Pour in the white wine, stirring continuously until the liquid is absorbed by the rice and the alcohol has evaporated, about 3–4 minutes.

Gradually Add Broth: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process for 18–20 minutes, until the rice is creamy and al dente.

Finish the Risotto: Once the rice is cooked, remove it from the heat and stir in the remaining 2 tablespoons of butter, heavy cream, and grated Parmesan cheese. Mix thoroughly until creamy and well combined. Taste and adjust seasoning with salt and pepper if needed.

Serve: Spoon the risotto onto plates or into bowls, garnish with chopped parsley, and extra Parmesan if desired. Serve immediately for the best texture.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings