Mushroom Risotto

• For 4 people
• Preparation time : 40 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Mushroom Risotto
  • Arborio rice : 1 cup
  • Mushrooms (sliced) : 8 oz
  • Onion (finely chopped) : 1
  • Garlic (minced) : 2 cloves
  • White wine : 1/2 cup
  • Vegetable or chicken broth : 4 cups
  • Parmesan cheese (grated) : 1/2 cup
  • Butter : 2 tbsp
  • Olive oil : 2 tbsp
  • Salt : to taste
  • Black pepper : to taste

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• In a saucepan, heat the broth and keep it warm over low heat.
• In a large skillet, heat the olive oil and 1 tbsp of butter over medium heat.
• Add the onions and cook until they are soft, then add the garlic and cook for another minute.
• Add the rice and cook, stirring constantly, until it is slightly translucent.
• Pour in the white wine and cook until it is absorbed.
• Begin adding the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more.
• After about 18-20 minutes, when the rice is creamy and al dente, stir in the mushrooms.
• Remove from heat and stir in the remaining butter, Parmesan cheese, salt, and black pepper.
• Let it rest for a few minutes before serving. Enjoy your Mushroom Risotto!

Tips

• Use a wooden spoon to stir the risotto as it helps release the starches and create a creamy texture.
• For extra flavor, you can add a splash of truffle oil or a handful of fresh herbs like parsley or thyme at the end.

Information

• Traditional Italian risotto should have a creamy consistency, known as "all'onda," meaning it should flow and spread out on the plate like a wave.