Mixed Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat. Keep it warm on the stove throughout the cooking process.

2. 2

   Sauté the Vegetables

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

3. 3

   Cook the Mushrooms

   Add the mixed mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes. Season with salt and pepper.

4. 4

   Add the Rice

   Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors.

5. 5

   Add the Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Finish the Risotto

   Once the rice is cooked, remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Adjust seasoning with salt and pepper.

7. 7

   Optional: Add Shrimps

   If using shrimps, sauté them in a separate pan with a bit of olive oil until pink and cooked through. Add to the risotto just before serving.