Creamy Mushroom Risotto
This mushroom risotto is a slow, mindful process of stirring Arborio rice with fragrant mushrooms and aromatics, resulting in a velvety, glossy dish. The final texture is rich and creamy, with tender rice grains and deeply earthy mushroom bites, all showcased in a beautiful, inviting presentation.
Equipment
- Wide pan
- Wooden spoon
- Ladle
- Small saucepan
- Grater
Ingredients
- 2 tablespoons olive oil Good quality
- 2 tablespoons butter Unsalted preferred
- 1 small onion Finely chopped
- 3 cloves garlic Minced
- 1 ½ cups Arborio rice Starchy rice for creaminess
- 1 ½ cups vegetable broth Warm, for gradual addition
- 8 oz mushrooms Cremini and shiitake, sliced
- ½ cup Parmesan cheese Freshly grated
- 1 tablespoon fresh herbs Parsley or thyme, chopped
Instructions
- Heat a wide pan over medium heat and add the olive oil. Once shimmering, toss in the sliced mushrooms and cook until they release their earthy aroma and turn golden brown, about 8 minutes. Remove and set aside.
- Add butter to the same pan, letting it melt gently. Stir in the finely chopped onion and cook until translucent and sweet-smelling, around 3-4 minutes.
- Mix in the minced garlic and cook for just 30 seconds until fragrant, filling the kitchen with a savory aroma.
- Add the Arborio rice to the pan, stirring constantly. Toast the grains for about 2 minutes until they look translucent at the edges and smell nutty.
- Pour in ½ cup of warm vegetable broth and stir until mostly absorbed, then continue adding broth in ½ cup increments, stirring gently each time. Keep the heat low to medium, maintaining a gentle simmer, and stir continuously.
- After about 20 minutes, the rice should be tender yet slightly firm (al dente), and the mixture will be creamy and glossy. If it gets too thick, add a splash more warm broth and stir to loosen.
- Stir in the sautéed mushrooms, grated Parmesan, and the chopped herbs. Mix well until everything is combined and heated through.
- Taste and adjust seasoning with salt and pepper if needed. Let the risotto rest off the heat for 2 minutes to settle and deepen in flavor.
- Scoop the risotto into warm bowls, garnish with extra herbs if desired, and serve immediately to enjoy its creamy, earthy goodness with a fragrant aroma filling the room.