Classic Mushroom Risotto
Servings: 4
Prep Time: 15 mins
Cook Time: 20 mins
Description:
Certainly! Here's a basic recipe for a classic mushroom risotto. Risotto is an Italian rice dish known for its creamy texture and rich flavor. You can also customize it with other ingredients like seafood, vegetables, or herbs. This recipe serves approximately 4 people.
Ingredients:
- 1 1/2 cups Arborio rice (or any short-grain rice suitable for risotto)
- 4 cups chicken or vegetable broth (warm)
- 1 cup white wine (optional)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (about 225g) mushrooms, sliced (you can use a variety of mushrooms)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Method:
- Heat the broth: In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
- Sauté the onions and garlic: In a large, heavy-bottomed pan or skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for a few minutes until they become translucent.
- Toast the rice: Add the Arborio rice to the pan with the onions and garlic. Stir to coat the rice with the oil and cook for about 2 minutes until the rice becomes slightly translucent around the edges.
- Deglaze with wine (optional): Pour in the white wine, if using. Stir and cook until the wine is mostly absorbed by the rice.
- Begin adding the broth: Start adding the warm broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. This gradual process helps the rice release its starches and become creamy.
- Sauté the mushrooms: In a separate pan, sauté the sliced mushrooms in a little olive oil until they are browned and tender. Set them aside.
- Continue adding broth: Keep adding the warm broth and stirring until the rice is creamy and has reached your desired level of tenderness. This usually takes about 18-20 minutes.
- Add mushrooms and butter: Once the rice is nearly done, stir in the sautéed mushrooms, grated Parmesan cheese, and butter. Mix well until the butter and cheese melt and the risotto becomes creamy and glossy.
- Season and garnish: Taste the risotto and season with salt and black pepper as needed. Garnish with fresh chopped parsley.
- Serve hot: Serve your mushroom risotto immediately, garnished with extra Parmesan cheese and parsley if desired.