Quick and Easy Mushroom Risotto

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Risotto is a classic Italian rice dish that’s creamy, flavorful, and utterly comforting. It’s made by slowly cooking Arborio or Carnaroli rice in a flavorful broth until it becomes tender and creamy. The key to a great risotto lies in the technique: stirring constantly to release the rice’s starches and create that luscious texture. Common variations include mushroom risotto, saffron risotto, and seafood risotto. Whether enjoyed as a side dish or a main course, risotto is a delightful culinary experience.

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Directions:

Ingredients:

1 cup Arborio rice
4 cups chicken or vegetable broth
1 cup sliced mushrooms
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Optional: chopped parsley for garnish

Instructions:

Preparation:

In a saucepan, heat the chicken or vegetable broth over medium heat until simmering. Keep it warm while preparing the risotto.

Sauté Mushrooms:

In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they are golden brown and tender, about 5 minutes. Remove the mushrooms from the skillet and set aside.

Sauté Onion and Garlic:

In the same skillet, melt the butter. Add the chopped onion and minced garlic, and sauté until translucent, about 3 minutes.

Cook Rice:

Add the Arborio rice to the skillet with the onion and garlic. Stir to coat the rice with the butter and cook for 1-2 minutes until lightly toasted.

Add Broth:

Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked al dente, about 15 minutes.