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Creamy Mushroom Risotto

Creamy Mushroom Risotto – Rich, Comforting & Perfectly Indulgent!
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A rich and creamy risotto made with Arborio rice, fresh mushrooms, and Parmesan cheese.

Ingredients

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  • 1 1/2 cups Arborio rice
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 pound cremini or baby bella mushrooms, sliced
  • 1/2 cup dry white wine
  • 4 cups low-sodium vegetable broth, kept warm
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh parsley (optional)
  • 1 knob of butter (for finishing)
  • Optional: splash of heavy cream, drizzle of truffle oil, fresh thyme or rosemary

Instructions

  1. Prepare all ingredients: slice mushrooms, mince garlic, chop onion, and warm broth in a separate pan.
  2. Heat 1 tbsp olive oil and 1 tbsp butter in a large pan. Sauté mushrooms with a pinch of salt until browned (8–10 minutes). Set aside.
  3. In the same pan, add remaining oil and sauté onion until translucent (3–4 minutes), then add garlic for 30 seconds.
  4. Add Arborio rice and stir to coat. Toast for 1–2 minutes until edges are translucent.
  5. Pour in white wine and stir until fully absorbed by the rice.
  6. Begin adding warm broth one ladle at a time, stirring often. Let each addition absorb before adding more. Continue for 18–20 minutes.
  7. Stir in the cooked mushrooms and let them heat through (3 minutes).
  8. Turn off heat and stir in Parmesan, a knob of butter, and optional splash of cream. Season to taste.
  9. Serve hot, garnished with chopped parsley and optional drizzle of truffle oil.

Notes

  • For a vegan option, substitute the butter and Parmesan cheese with plant-based alternatives.
  • Using homemade broth can enhance the flavor.

Nutrition

Find it online: https://www.spiritsdrink.com/creamy-mushroom-risotto-perfect-recipe/