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Creamy Mushroom Parmesan Risotto

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A rich and velvety risotto cooked slowly with earthy mushrooms, garlic, and Parmesan cheese. This comforting Italian classic is full of umami flavor and makes a stunning side or satisfying vegetarian main.

Ingredients

Scale
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (optional)
  • 5 cups warm vegetable or chicken broth (low sodium)
  • 8 oz cremini or button mushrooms, sliced
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • Fresh thyme or parsley, for garnish (optional)

Instructions

  1. In a large saucepan, heat olive oil and 1 tbsp butter over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
  2. Stir in garlic and mushrooms. Cook for 5–6 minutes, until mushrooms are softened and browned.
  3. Add Arborio rice and cook for 1–2 minutes, stirring to coat in oil.
  4. Pour in white wine (if using), and cook until mostly absorbed.
  5. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing each addition to absorb before adding the next.
  6. Continue adding broth and stirring for about 18–20 minutes, or until rice is al dente and mixture is creamy.
  7. Stir in remaining 1 tbsp butter and Parmesan cheese. Season with salt and freshly ground black pepper to taste.
  8. Serve hot, garnished with a sprinkle of Parmesan and fresh thyme or parsley if desired.

Notes

  • Use warm broth to maintain consistent cooking temperature.
  • Stirring frequently helps release the rice’s starch and create the creamy texture risotto is known for.
  • Substitute mushrooms with a mix of wild mushrooms for deeper flavor.

Nutrition

Keywords: mushroom risotto, creamy risotto, Parmesan risotto, vegetarian risotto, Italian comfort food

Find it online: https://foodiecara.com/creamy-mushroom-parmesan-risotto/