Easy Mushroom Risotto Recipe
This easy mushroom risotto is creamy, rich, and packed with flavor. Perfect for a cozy night in or as part of an elegant dinner party.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups Arborio rice Essential for the creamy texture
- 4 cups chicken stock Or vegetable stock for vegetarian version
- 8 oz mushrooms Sliced, choose your favorite variety
- 1 cup Parmesan cheese Freshly grated
- 1 tbsp olive oil
- 1 medium onion Finely chopped
- 2 cloves garlic Minced
- 0.5 cup white wine Optional
- 1 tbsp butter
- 0.5 tsp salt To taste
- 0.25 tsp black pepper Freshly ground, to taste
- 2 tbsp Italian parsley Chopped, for garnish
Instructions
Preparation Steps
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until onion is translucent.
- Add the sliced mushrooms and cook until they are browned.
- Stir in the Arborio rice, and cook for 1-2 minutes until well-coated.
- Pour in the white wine and cook until mostly evaporated.
- Add one cup of chicken stock, stir frequently until absorbed. Continue adding stock, one cup at a time, allowing it to be absorbed before adding more.
- Once all the stock is absorbed and the rice is creamy and tender, remove from heat. Stir in butter and Parmesan cheese. Season with salt and pepper.
- Garnish with chopped Italian parsley before serving.
Notes
Risotto is best served immediately for the creamiest texture. Adjust seasoning to taste before serving.