How To Prepare Creamy Mushroom Risotto

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Creamy Mushroom Risotto is a classic Italian dish that combines the rich, earthy flavors of fresh mushrooms with creamy Arborio rice and herbs. This gourmet meal is surprisingly easy to whip up at home. The process involves sautéing mushrooms and Arborio rice, simmering them in a garlic, shallot, and white wine sauce, and finishing off with some shredded Parmesan. Despite its creamy texture, the dish doesn’t actually call for any cream. The creaminess comes from the starch released by the Arborio rice during the cooking process. This dish is perfect for a family dinner or a special occasion. Let’s embark on a culinary journey that will leave you craving for more!

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Directions:

Ingredients:

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

Instructions:

Prepare the Broth: In a saucepan, heat the broth over medium heat until simmering. Keep it warm while you prepare the risotto.
Sauté the Mushrooms: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
Cook the Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the chopped onion and garlic, and sauté until softened, about 2-3 minutes.
Toast the Rice: Add the Arborio rice to the skillet and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted and coated with butter.
Deglaze with Wine (Optional): Pour in the white wine and cook, stirring constantly, until it has been absorbed by the rice.
Add the Broth: Begin adding the warm broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. Continue this process until the rice is creamy and tender, but still slightly firm to the bite. This will take about 18-20 minutes.
Incorporate the Mushrooms: Once the risotto is cooked to your desired consistency, stir in the sautéed mushrooms.
Finish with Parmesan: Remove the skillet from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Garnish and Serve: Sprinkle freshly chopped parsley over the risotto for a burst of color and freshness. Serve hot and enjoy!