Mushroom Risotto-24-03-2025

Ingredients (Serves 4):

• 1 cup Arborio rice (for risotto)
• 300 g fresh mushrooms (any type, sliced)
• 1/2 onion (finely chopped)
• 2 cloves garlic (chopped)
• 1/2 cup dry white wine
• 4 cups vegetable broth (or chicken broth)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Prepare the broth: In a large pot, heat the vegetable or chicken broth and keep it warm over low heat throughout the process.
2. Sauté the aromatics: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and cook until soft and fragrant, about 3-4 minutes.
3. Add the mushrooms: Add the sliced mushrooms to the skillet and cook until they soften and release their liquid, about 5 minutes. Season with salt and pepper to taste.
4. Cook the rice: Add the Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes, until the rice is lightly toasted.
5. Add the wine: Pour in the white wine and cook, stirring, until most of the liquid has been absorbed.
6. Incorporate the broth: Start adding the warm broth, one tablespoon at a time, to the rice. Cook over medium heat, stirring constantly, and wait for the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
7. Finish the risotto: Once the rice is cooked, add the remaining butter and the grated Parmesan cheese. Stir well to combine and achieve a creamy texture.
8. Serve: Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley if desired.

Enjoy your delicious mushroom risotto! Perfect as a main dish or side dish.