Creamy Mushroom Risotto
A creamy rice dish made with arborio rice, mushrooms, and parmesan cheese. The rice is stirred constantly while simmering in broth until it reaches a smooth, fluid consistency.
Ingredients
Method
Heat the broth in a separate pot and keep it at a gentle simmer throughout cooking.
Heat 1 tbsp olive oil in a large shallow pan over medium-high heat. Add mushrooms and cook until golden and liquid evaporates, about 5–7 minutes. Season with salt and pepper, then set aside.
Add remaining 1 tbsp olive oil and 1 tbsp butter to the same pan over medium heat. Add diced onion and cook until softened and translucent, about 2 minutes.
Stir in minced garlic and cook until fragrant, about 30 seconds.
Add arborio rice and stir constantly for 1–2 minutes until slightly toasted and translucent at the edges.
Add warm broth one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next, about 15–18 minutes total.
When rice is tender and creamy, remove from heat and stir in remaining 2 tbsp butter, heavy cream, and grated parmesan cheese until well combined.
Fold in cooked mushrooms and adjust seasoning with salt and pepper.
Divide among bowls and top with fresh parsley if desired. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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