Description
A comforting and creamy Italian dish made with Arborio rice and mushrooms, perfect for any occasion.
Ingredients
Scale
- 1 cup Arborio Rice
- 2 cups Fresh Mushrooms (cremini or shiitake)
- 1 Onion (finely chopped)
- 2 cloves Garlic (minced)
- 4 cups Vegetable or Chicken Broth
- 1/2 cup Grated Parmesan Cheese
- 2 tablespoons Butter
- 1/2 cup White Wine (optional)
- Fresh Herbs (parsley or thyme, optional)
- 1/4 cup Heavy Cream (optional)
- 1 cup Spinach or Peas (optional)
- Truffle Oil (optional)
Instructions
- Prepare all ingredients by measuring and chopping.
- Heat a large skillet over medium heat and sauté sliced mushrooms in butter until golden brown.
- Add chopped onion and garlic to the skillet and sauté until translucent.
- Add Arborio rice and toast for 1-2 minutes.
- Gradually add warm broth, one ladle at a time, stirring continuously until absorbed.
- Once rice is al dente, stir in sautéed mushrooms, Parmesan cheese, and heavy cream if using.
- Adjust seasoning and garnish with fresh herbs before serving.
Notes
- Do not rush the cooking process; add broth gradually.
- Stir frequently to prevent sticking and ensure creaminess.
- Use warm broth for best results.
- Let risotto rest for a minute before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Creamy Mushroom Risotto, Italian Recipe, Comfort Food