Description
A comforting and rich Italian dish featuring creamy Arborio rice cooked with savory mushrooms, butter, garlic, and Parmesan cheese.
Ingredients
Scale
- 500g sliced mushrooms
- 250g quartered mushrooms
- 3 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 eschallots or French onions, finely chopped
- 1/4 cup dry white wine
- 1 1/4 cups Arborio rice
- 5 cups chicken broth/stock, low sodium and warm
- 1/2 cup cream (optional)
- 1/2 cup Parmesan cheese, finely grated
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Heat 1 tbsp olive oil and 1.5 tbsp butter in a large pot over high heat. Sauté half the mushrooms until golden brown, about 4 minutes. Add half the minced garlic, salt, and pepper, sautéing until aromatic. Remove mushrooms and repeat with remaining mushrooms.
- Lower heat to medium. Add remaining butter, garlic, and chopped eschallots. Cook until translucent, about 2 minutes.
- Pour in white wine, simmer rapidly until mostly evaporated, about 2 minutes, scraping up browned bits.
- Stir in Arborio rice, cooking for 1 minute until semi-translucent.
- Gradually add 1.5 cups warm chicken broth, stirring occasionally. Allow liquid to absorb before adding more. Continue until all stock is used (around 10-12 minutes).
- Once rice is creamy, mix in cream (if using), remaining butter, and Parmesan cheese. Stir vigorously. Fold in half the sautéed mushrooms.
- Serve risotto in bowls, topping with reserved mushrooms and garnishing with parsley and extra Parmesan. Optionally, add black pepper.
Notes
- Serve with a light salad or garlic bread for a complete meal.
- For a vegetarian version, use vegetable stock and ensure Parmesan cheese is vegetarian.
- Skip the cream for a lighter dish.
- Mushrooms can be sautéed in batches to prevent steaming and enhance flavor.
- Add stock gradually for the creamiest texture.
- Use a heavy-bottomed pot for even heat distribution.
- Taste rice for doneness (al dente but creamy).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 35 mg
Keywords: Creamy Mushroom Risotto, mushroom risotto, creamy risotto, mushroom recipe, Italian risotto, comfort food, vegetarian dinner