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Gourmet Mushroom Risotto

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A creamy and comforting Italian dish made with Arborio rice and fresh mushrooms, perfect for any occasion.

Ingredients

Scale
  • 6 cups chicken broth (or vegetable broth for a vegetarian option)
  • 3 tablespoons olive oil (divided)
  • 1 pound fresh mushrooms (sliced; cremini, shiitake, or a mix)
  • 1 small onion (diced)
  • 1½ cups Arborio rice
  • 3 tablespoons butter
  • ⅓ cup Parmesan cheese (freshly grated)
  • Salt and pepper (to taste)
  • 2 tablespoons chopped chives (optional for garnish)

Instructions

  1. Warm the broth in a saucepan over low heat and keep it warm throughout cooking.
  2. Sauté the mushrooms in a skillet with 2 tablespoons of olive oil until tender and golden, about 5-7 minutes. Remove and set aside.
  3. Cook the onions in the same skillet with 1 tablespoon of olive oil until softened, approximately 3-4 minutes.
  4. Toast the Arborio rice with the onions for about 2 minutes until edges are translucent.
  5. Add ½ cup of the warmed broth to the rice, stirring continuously until absorbed. Repeat until the rice is tender yet al dente, about 20 minutes.
  6. Incorporate the sautéed mushrooms, butter, and Parmesan into the rice until melted and creamy. Season with salt and pepper to taste.
  7. Serve the risotto in bowls and garnish with chives if desired. Serve immediately.

Notes

For a vegan option, use vegetable broth and swap the butter and cheese for vegan alternatives such as cashew cream or nutritional yeast.

Nutrition

Find it online: https://us.recipesfood.org/gourmet-mushroom-risotto/

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