Cozy Mushroom Risotto for Rainy Nights
This creamy mushroom risotto is the ultimate comfort food for a rainy day. Earthy mushrooms meld beautifully with rich arborio rice, simmered slowly to absorb garlic and broth flavors. Finished with a sprinkle of Parmesan and fresh herbs, this dish warms your soul and fills your kitchen with delightful aromas, making every bite a heartwarming experience.
ingredients
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms (cremini or shiitake), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a saucepan, heat the vegetable broth over medium heat and keep it warm.
- 2.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.
- 3.
Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5 minutes.
- 4.
Add the arborio rice, stirring for about 2 minutes until it's lightly toasted.
- 5.
Pour in the white wine and let it simmer until mostly absorbed.
- 6.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently until absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7.
Remove from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper.
- 8.
Serve hot, garnished with fresh parsley.
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