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Risotto is a classic Italian dish that embodies comfort and elegance in every creamy bite. Its warm, velvety texture and rich flavor profile make it a beloved favorite among both home cooks and professional chefs alike. Traditionally served as a first course (primo piatto) in Italy, risotto is made by slowly cooking rice in broth, allowing the grains to absorb liquid gradually. This method results in a dish that is wonderfully creamy without the need for excessive cream or butter.

Simple Creamy Mushroom Risotto

Discover the art of making a simple creamy mushroom risotto that combines comfort and elegance in every bite. This classic Italian dish features high-quality Arborio rice, sautéed mushrooms, and a rich broth, creating a velvety texture without excessive cream. Perfect for any occasion, this risotto is easy to prepare and packed with flavorful ingredients like white wine, fresh herbs, and Parmesan cheese. Dive into the delightful world of risotto and impress your taste buds!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable or chicken stock

1 cup white wine (dry)

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz mushrooms (cremini or button), sliced

2 tablespoons olive oil

2 tablespoons unsalted butter

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a saucepan, heat the stock over low heat and keep it warm throughout the cooking process.

    In a large skillet or heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Stir in the garlic and sliced mushrooms, cooking until the mushrooms are soft and slightly browned, about 6-7 minutes.

        Add the Arborio rice to the skillet, stirring well to coat the grains for about 2 minutes until they start to appear translucent.

          Pour in the white wine and let it simmer, stirring constantly until the liquid is absorbed.

            Begin adding the warm stock, one ladle at a time, stirring frequently. Allow each addition of stock to be almost fully absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.

              Once the rice is cooked, remove the skillet from heat. Stir in the heavy cream, the remaining tablespoon of butter, and the grated Parmesan cheese until well combined and creamy. Season with salt and pepper to taste.

                Let the risotto sit for a minute before serving. Garnish with fresh parsley and an additional sprinkle of Parmesan if desired.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4