This creamy mushroom risotto is rich, flavorful, and perfect for a cozy dinner at home. Serve it up with a side salad or some crusty bread for a complete meal.
INGREDIENTS
– 1 1/2 cups Arborio rice– 4 cups vegetable or chicken broth– 1 cup white wine– 1 onion, finely chopped– 2 cloves garlic, minced– 8 oz cremini mushrooms, sliced– 8 oz shiitake mushrooms, sliced– 1/2 cup grated Parmesan cheese
INSTRUCTIONS
1
In a large skillet, heat the olive oil and butter over medium heat.
2
dd the chopped onion and garlic, and cook until softened, about 2-3 minutes.
3
Season with salt and pepper to taste.
4
Once cooked, remove half of the mushrooms from the skillet and set them aside. These will be added back into the risotto later for texture.
5
In a separate large pot, heat the vegetable or chicken broth until simmering. Keep it warm over low heat.
6
Toast the rice, stirring constantly, for about 2 minutes until it becomes translucent around the edges.
7
Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes.
8
Add the reserved cooked mushrooms back into the risotto, stirring gently to incorporate.