Description
A cozy, creamy Mushroom Risotto Parmesan that feels like a warm hug, filled with earthy mushrooms and rich Parmesan.
Ingredients
- 1 cup Arborio rice
- 2 cups mushrooms (cremini, baby bella, white, or a mix)
- 1 small onion or shallot, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Optional: a splash of white wine, fresh parsley, lemon zest
Instructions
- Warm your broth in a small pot on low heat.
- Brown the mushrooms in olive oil and butter until golden, then set aside.
- Cook the onion or shallot until soft, then add the garlic and cook until fragrant.
- Toast the Arborio rice for about 1 minute until glossy and nutty.
- Add liquid gradually, starting with a splash of wine followed by warm broth, one ladle at a time.
- Keep tasting the rice after 18-22 minutes for doneness.
- Finish by stirring in the browned mushrooms, butter, and Parmesan until creamy.
- Serve immediately while still hot and creamy.
Notes
For best texture, serve immediately. If it thickens, loosen it with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian