Creamy Mushroom Risotto

Creamy Mushroom Risotto is a rich and comforting Italian dish that’s perfect for a cozy dinner. Made with Arborio rice and a variety of mushrooms, this risotto is cooked slowly to achieve a creamy texture without the need for cream. The earthy flavor of the mushrooms is enhanced by garlic, Parmesan cheese, and a splash of white wine, creating a dish that’s both indulgent and satisfying.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1 cup mushrooms, sliced (such as cremini, shiitake, or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the onions and garlic, and sauté until softened, about 3-4 minutes.
2. Add the mushrooms and cook until they release their juices and are lightly browned, about 5 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent.
4. Pour in the white wine (if using) and stir until it is mostly absorbed.
5. Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
6. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
7. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with chopped parsley and serve immediately.