Creamy Mushroom Risotto
This creamy mushroom risotto recipe is surprisingly simple and utterly delicious. Made with Arborio rice, savory mushrooms, and a touch of white wine, this dish is the perfect comfort food for any occasion. Warm, rich, and packed with flavor, this mushroom risotto is sure to impress your family and friends.
Why You'll Love This Creamy Mushroom Risotto:
Luxurious Creaminess: Achieved with Arborio rice and Parmesan cheese.
Rich Mushroom Flavor: Sautéed mushrooms add an earthy, savory depth.
Easy to Make: Simple steps and readily available ingredients.
Perfect for Any Occasion: Ideal for a weeknight dinner or a special gathering.
Vegetarian Delight: A hearty and satisfying vegetarian meal.
Ingredients
1 cup short-grain rice (Arborio)
4 cups chicken stock, warmed
2 tablespoons olive oil
2 shallots, finely diced
1 cup white button mushrooms, sliced (Substitute with cremini or portobello if desired)
½ cup dry white wine
2 tablespoons unsalted butter
½ cup grated Parmesan cheese
1 sprig fresh thyme
¼ cup fresh parsley, chopped (for garnish)
Salt and black pepper to taste
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until browned and softened. Remove from the pan and set aside.
In the same pan, add the remaining olive oil. Sauté the shallots until softened and translucent, about 2-3 minutes.
Add the rice to the shallots, stirring to coat the grains in the oil. Toast for about 1-2 minutes until fragrant.
Pour in the white wine, stirring constantly until most of the liquid has evaporated. Add the sprig of fresh thyme.
Begin adding the warm chicken stock, one ladleful at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. This process will take about 18-20 minutes. Once the rice is tender and creamy, remove and discard the thyme sprig.
Stir in the sautéed mushrooms, butter, and Parmesan cheese. Adjust salt carefully, as Parmesan is already salty. Add black pepper to taste.
Serve the risotto hot, garnished with fresh chopped parsley. Enjoy your creamy, herb-infused mushroom risotto!
