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Mushroom Risotto

By Alice Apron 1 variation

Prep:
10 min
Cook:
25 min
Total:
35 min
Yield:
4 servings

Mushroom Risotto is a creamy Italian rice dish where arborio grains slowly absorb savory broth and earthy mushrooms. Parmesan and butter finish the dish with a silky richness. Perfect as a side or a meatless main, it’s best served immediately.

Ingredients

  • 2 tbsp oil
  • 2 tbsp butter
  • 1 cup onion, finely chopped
  • 1.50 cup arborio rice
  • 0.50 cup white wine
  • 4 cup chicken or vegetable broth, kept warm
  • 2 cup mushrooms, sliced
  • 0.50 cup Parmesan cheese, grated
  • 1 tsp salt
  • 0.25 tsp black pepper

Steps

  1. Heat oil and butter; sauté onion until soft.
  2. Add rice and toast 2 minutes.
  3. Pour in wine and simmer until absorbed.
  4. Add warm broth ladle by ladle, stirring until absorbed before each addition.
  5. Stir in mushrooms and cook until rice is creamy and al dente.
  6. Remove from heat; stir in Parmesan, butter, salt, and pepper.