Creamy Mushroom Risotto Made From Scratch
Creamy Mushroom Risotto Made From Scratch is a culinary masterpiece that captivates the palate with its rich and velvety texture. The combination of Arborio rice and earthy mushrooms creates a dish that is not only satisfying but also versatile enough for any occasion.
Servings: 4 servings
Equipment
- Large Skillet
- Saucepan
Ingredients
Ingredients
- 1 cup Arborio Rice Essential for achieving creamy texture.
- 8 ounces Fresh Mushrooms Use cremini, shiitake, or button mushrooms.
- 4 cups Vegetable Broth Keep warm during cooking.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- ½ cup Parmesan Cheese Freshly grated.
- 2 tablespoons Olive Oil Extra virgin for sautéing.
- to taste Salt For seasoning.
- to taste Black Pepper Freshly cracked for seasoning.
Instructions
- Begin by warming your vegetable broth in a saucepan over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional 1-2 minutes.
- Add sliced mushrooms and cook for 5-7 minutes until tender.
- Add Arborio rice and stir for 1-2 minutes to toast.
- Begin adding warm vegetable broth one ladle at a time, stirring gently until absorbed. Repeat for 20-25 minutes.
- Once the last broth is absorbed, remove from heat and stir in Parmesan cheese until melted.
- Season with salt and black pepper to taste.
- Garnish with additional Parmesan cheese and fresh herbs before serving.
Notes
Store leftovers in an airtight container for up to three days. Reheat gently with a splash of broth.