Description
This creamy and flavorful mushroom risotto is a comforting dish that’s perfect for any occasion. Loaded with earthy mushrooms, Parmesan cheese, and rich stock, it’s a restaurant-quality meal you can easily make at home.
Ingredients
Units
Scale
- For the Mushrooms:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 1 clove garlic, minced
- Salt and pepper to taste
- For the Risotto:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable stock, warmed
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cook the Mushrooms:
- Heat olive oil and butter in a large skillet over medium heat.
- Add the mushrooms and cook for 5-7 minutes, until golden and softened.
- Stir in garlic, season with salt and pepper, and cook for another minute. Remove from heat and set aside.
- Prepare the Risotto:
- In a large pan, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
- Stir in the garlic and Arborio rice, cooking for 2-3 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until absorbed.
- Cook the Risotto:
- Gradually add the warm stock, one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding more.
- Continue this process for about 18-20 minutes, until the rice is tender and creamy.
- Combine and Serve:
- Stir in the cooked mushrooms, Parmesan cheese, and butter. Mix until well combined and creamy.
- Garnish with fresh parsley and season with additional salt and pepper if needed.
Notes
- For a vegan option, substitute Parmesan with nutritional yeast and use vegan butter.
- For extra flavor, add a splash of truffle oil before serving.
- Serve immediately for the best texture.