Joe Roshkovsky
Hearty Mushroom Risotto: A Creamy, Comforting Italian Classic
This Hearty Mushroom Risotto is a comforting, creamy dish that showcases the rich flavors of earthy mushrooms and the luxurious texture of Arborio rice. It’s an ideal recipe for a cozy dinner or a special occasion, delivering the authentic taste of Italian cuisine straight to your table. This dish is perfect for mushroom lovers and those who appreciate a lovingly prepared, home-cooked meal.
Ingredients:
– 1 1/2 cups Arborio rice
– 4 cups chicken or vegetable broth, kept warm
– 1 cup dry white wine
– 2 cups sliced mushrooms (such as cremini, shiitake, or button)
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Broth: In a medium saucepan, keep the chicken or vegetable broth warm over low heat.
2. Cook the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the butter and let it melt. Add the chopped onion and cook until it becomes translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute.
4. Toast the Rice: Add the Arborio rice to the skillet with the onion and garlic. Stir to coat the rice in the butter and oil. Cook for about 2 minutes, until the rice becomes slightly translucent around the edges.
5. Deglaze with Wine: Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
6. Add the Broth Gradually: Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
7. Incorporate Mushrooms: Once the rice is cooked, stir in the cooked mushrooms. Add the grated Parmesan cheese and mix well until the cheese is melted and the risotto is creamy. Season with salt and pepper to taste.
8. Finish and Serve: Remove the risotto from the heat and let it sit for a couple of minutes. Garnish with fresh chopped parsley and extra Parmesan if desired. Serve immediately and enjoy!
This luscious Mushroom Risotto will truly impress your taste buds and become a favorite in your recipe collection. Buon appetito!
