Mushroom Risotto Recipe
Creamy arborio rice with wild mushrooms and parmesan.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but do not let it boil.
- 2
Sauté the Aromatics
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- 3
Cooking the Risotto
- 4
Toast the Rice
Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 6
Finish the Risotto
Once the rice is cooked, remove the pot from heat. Stir in the grated Parmesan cheese, salt, and black pepper. If using, add the butter for extra creaminess and garnish with fresh parsley.
