Ingredients
Scale
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms (button or cremini)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry white wine (optional, but highly recommended)
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Chopped parsley for garnish
Feel free to substitute vegetable broth for a vegetarian version, and if you’re fresh out of white wine, a touch of lemon juice can add that missing acidity.
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3 minutes.
- Add the mushrooms to the pan, cooking until they’re soft and slightly golden, approximately 5 minutes.
- Stir in the Arborio rice, ensuring each grain is coated in the oil. Cook for 1-2 minutes until the edges of the rice become slightly translucent.
- Pour in the white wine, stirring until it’s mostly absorbed. This step not only adds depth but reminds me of my mom’s kitchen wizardry—simple ingredients, big flavors.
- Begin adding the broth, one ladle at a time, stirring constantly. Allow the rice to absorb the liquid before adding more. This will take about 18-20 minutes.
- Once the rice is creamy and tender, stir in the butter and Parmesan cheese, season with salt and pepper, and get ready to serve.
- Garnish with chopped parsley before serving. As you plate this dish, remember that it’s not about perfection but about creating something delicious with love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Mushroom Garlic Risotto, recipe, cooking, food