Creamy Mushroom Risotto
This creamy mushroom risotto is comfort food at its finest. Made with mixed mushrooms, Parmesan, and white wine, it's rich, satisfying, and absolutely delicious.
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Ingredients
- 1 1/2 cups Arborio rice
- 1 lb mixed mushrooms, sliced
- 4 cups warm chicken or vegetable broth
- 1/2 cup dry white wine
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp butter, divided
- 2 tbsp olive oil
- 3/4 cup Parmesan cheese, grated
- 2 tbsp fresh thyme leaves
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- 1
In a large pan, sauté mushrooms in 1 tbsp butter and olive oil until golden. Season and set aside.
- 2
In same pan, sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute.
- 3
Add Arborio rice and stir to coat. Toast for 2 minutes until edges become translucent.
- 4
Pour in wine and stir until absorbed. Add thyme.
- 5
Add warm broth one ladleful at a time, stirring constantly and waiting until absorbed before adding more. Continue for 20-25 minutes.
- 6
Remove from heat. Stir in remaining butter, Parmesan, and half the mushrooms. Adjust seasoning. Top with remaining mushrooms and parsley.
💡 Pro Tips
Keep Broth Warm
Always add warm broth to risotto. Cold broth will stop the cooking process and result in uneven texture.
Stir, But Not Constantly
Stir often but not obsessively. Over-stirring breaks down the starch structure and can make risotto gluey.
Frequently Asked Questions
Can I make risotto ahead of time?
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