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Creamy Mushroom and Parmesan Risotto from Scratch Easy Perfect Recipe

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A comforting and creamy risotto made with mushrooms, Parmesan cheese, and arborio rice, perfect for cozy dinners and easy to prepare in about 35-40 minutes.

Ingredients

Scale
  • 1 ½ cups arborio rice (about 300 g)
  • 10 oz fresh mushrooms, sliced (cremini or white button preferred)
  • ¾ cup grated Parmesan cheese (about 75 g)
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 5 cups vegetable or chicken broth (1.2 liters), kept warm
  • ½ cup dry white wine (120 ml) (optional)
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the broth: Pour 5 cups (1.2 liters) of vegetable or chicken broth into a saucepan and keep it warm on low heat.
  2. Sauté the mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in your heavy-bottomed pan over medium heat. Add the sliced mushrooms and a pinch of salt. Cook for about 6-8 minutes, stirring occasionally, until they release their moisture and turn golden brown. Remove and set aside.
  3. Cook the aromatics: In the same pan, add remaining olive oil and butter. Toss in the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Toast the rice: Add the arborio rice to the pan, stirring constantly. Cook for 2-3 minutes until the edges of the grains become translucent.
  5. Deglaze with wine: Pour in ½ cup (120 ml) dry white wine and stir until mostly absorbed. If skipping wine, add an extra ½ cup broth instead.
  6. Add the broth gradually: Begin adding the warm broth one ladle (about ½ cup or 120 ml) at a time. Stir frequently and wait until the liquid is almost fully absorbed before adding the next ladle. This process should take about 25-30 minutes until the risotto is creamy and tender but still slightly firm to the bite.
  7. Return mushrooms & finish: When the rice is nearly done, fold the sautéed mushrooms back in. Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste. Remove from heat and let it rest for a minute or two before serving.
  8. Garnish and serve: Sprinkle with fresh parsley if using. Serve immediately for the best creamy texture.

Notes

Keep broth warm throughout cooking to ensure proper texture. Stir frequently to release starch and achieve creaminess. Use freshly grated Parmesan for best flavor. If risotto is too thick, stir in a splash of warm broth or water before serving. Medium to medium-low heat is recommended to avoid uneven cooking. For dairy-free option, substitute butter with coconut oil and Parmesan with vegan cheese alternative.

Nutrition

Keywords: risotto, mushroom risotto, Parmesan risotto, creamy risotto, easy risotto recipe, vegetarian risotto, gluten-free risotto

Find it online: https://islatable.com/creamy-mushroom-and-parmesan-risotto-from-scratch-easy-perfect-recipe/