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Mushroom Risotto

By Alice Apron

1 variation

Tags: comfort vegetarian
Prep:
Cook:
Total:
Yield:
4 servings

Mushroom Risotto is a creamy Italian rice dish where arborio grains slowly absorb savory broth and earthy mushrooms. Parmesan and butter finish the dish with a silky richness. Perfect as a side or a meatless main, it’s best served immediately.

Ingredients

  • 2 tablespoon oil
  • 2 tablespoon butter
  • 1 cup onion, finely chopped
  • 1.50 cup arborio rice
  • 0.50 cup white wine
  • 4 cup chicken or vegetable broth, kept warm
  • 2 cup mushrooms, sliced
  • 0.50 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper

Steps

  1. Heat oil and butter; sauté onion until soft.

    • 2 tablespoon oil
    • 1 tablespoon butter
    • 1 cup onion, finely chopped

  2. Add rice and toast 2 minutes.

    • 1.50 cup arborio rice

  3. Pour in wine and simmer until absorbed.

    • 0.50 cup white wine

  4. Add warm broth ladle by ladle, stirring until absorbed before each addition.

    • 4 cup chicken or vegetable broth, kept warm

  5. Stir in mushrooms and cook until rice is creamy and al dente.

    • 2 cup mushrooms, sliced

  6. Remove from heat; stir in Parmesan, butter, salt, and pepper.

    • 0.50 cup Parmesan cheese, grated
    • 1 tablespoon butter
    • 1 teaspoon salt
    • 0.25 teaspoon black pepper