Mushroom Risotto Recipe
Arborio rice, mushrooms, white wine, roasted garlic ranch, finished with parmesan cheese and green onion.
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Ingredients
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Ingredients
Method
Directions
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced mushrooms and sauté until they are browned and tender, about 5-7 minutes. Season with salt and black pepper. Remove mushrooms from the skillet and set aside.
Cook the Rice
In the same skillet, add another tablespoon of olive oil. Add the Arborio rice and toast for about 1-2 minutes until the rice is slightly translucent.
Add the Wine
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
Incorporate the Broth
Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Finish the Risotto
Once the rice is cooked, stir in the roasted garlic ranch dressing, sautéed mushrooms, and grated Parmesan cheese. Mix well until creamy and combined. Adjust seasoning with salt and pepper if needed.
Serve
Garnish with chopped green onions before serving. Enjoy your mushroom risotto warm.
