Mushroom Risotto

Mushroom Risotto

A warm, velvety risotto made with Arborio rice, earthy mushrooms, and Parmesan cheese. This version skips the wine but keeps all the depth of flavor using simple pantry ingredients.

Ingredients (Serves 3–4):

• 1 ½ cups Arborio rice

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 200g (7 oz) mushrooms, sliced (cremini, button, or a mix)

• 4 cups low-sodium vegetable or chicken broth, kept warm

• ½ cup grated Parmesan cheese

• Salt and black pepper, to taste

• Fresh parsley or thyme, for garnish (optional)

Instructions:

1. Sauté the Mushrooms
   In a large pan, heat olive oil and 1 tablespoon of butter over medium heat. Add the mushrooms and cook until browned and tender, about 6–8 minutes. Remove and set aside.

2. Cook the Aromatics
   In the same pan, add the remaining butter and chopped onion. Cook until soft and translucent, about 3–4 minutes. Add the garlic and cook for 30 seconds more.

3. Toast the Rice
   Stir in the Arborio rice and toast for 1–2 minutes until the edges become slightly translucent.

4. Add the Broth Gradually
   Pour in ½ cup of warm broth and stir until absorbed. Continue adding broth, ½ cup at a time, stirring frequently and allowing each addition to absorb before adding the next. This process takes about 20–25 minutes.

5. Finish the Risotto
   Once the rice is creamy and al dente, stir in the cooked mushrooms and Parmesan cheese. Season with salt and black pepper to taste.

6. Serve
   Spoon into bowls and garnish with fresh herbs or extra Parmesan if desired.

Tips:

• Stirring often helps release starch from the rice, creating a creamy texture without cream.

• For deeper flavor, sauté the mushrooms with a pinch of soy sauce or balsamic vinegar instead of wine.

• Keep broth warm to maintain even cooking and avoid cooling down the risotto as you add it.