Imagine a creamy, luxurious dish that combines the earthy richness of mushrooms with the sweet depth of caramelized onions, all nestled in perfectly cooked Arborio rice. This Mushroom Risotto isn't just a meal - it's a culinary experience that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Whether you're a cooking novice or a seasoned chef, this recipe promises to impress and comfort in equal measure.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by heating the vegetable broth in a separate saucepan and keep it simmering on low heat. This ensures the broth is warm when adding to the risotto.
- In a large, heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, until they become deeply golden and caramelized, approximately 15-20 minutes. Remove onions and set aside.
- In the same skillet, add another tablespoon of olive oil and sauté the sliced mushrooms until they release their moisture and become golden brown. Remove and set aside with the caramelized onions.
- In the same skillet, add the Arborio rice and toast it for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent and gives off a nutty aroma.
- Pour in the white wine and stir continuously until the liquid is almost completely absorbed by the rice.
- Begin adding the warm vegetable broth one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next. This process will take about 18-20 minutes.
- When the rice is creamy and al dente, remove from heat and stir in the grated Parmesan cheese, caramelized onions, and sautéed mushrooms.
- Season with salt and pepper to taste, and garnish with freshly chopped parsley before serving.
- Let the risotto rest for 2-3 minutes before plating to allow it to reach the perfect creamy consistency.
Tips
- Use Arborio rice specifically - its high starch content is crucial for achieving that signature creamy texture.
- Keep your broth warm throughout cooking to ensure consistent temperature and even rice cooking.
- Stir constantly during the broth-adding process to release the rice's starches and create a smooth, creamy consistency.
- Don't rush the caramelization of onions - low and slow is the key to developing deep, sweet flavor.
- Add broth gradually, one ladleful at a time, allowing each to be absorbed before adding the next.
- Remove the risotto from heat while it's still slightly al dente, as it will continue to cook and absorb liquid.
- Let the risotto rest for a few minutes before serving to achieve the perfect creamy texture.
Nutrition Facts
Calories: 216kcal
Carbohydrates: 18g
Protein: 8g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 10mg
