How do I make a mouthwatering mushroom risotto?

Awaken your taste buds with our creamy Mushroom Risotto recipe! Indulge in the comforting flavors of Italy, one delectable spoonful at a time.

You'll need

Items needed to answer the question, How do I make a mouthwatering Mushroom Risotto. Items include: Mushrooms Olive oil Onion Garlic cloves Arborio rice White wine Vegetable or mushroom broth Parmesan cheese Butter Salt and pepper Fresh parsley

Mushrooms 8 ounces
Olive oil 2 tablespoons
Onion 1, diced
Garlic cloves 2, minced
Arborio rice 1 cup
White wine 1/2 cup
Vegetable or mushroom broth 4 cups
Parmesan cheese 1/2 cup, grated
Butter 2 tablespoons
Salt and pepper To taste
Fresh parsley For garnish

Take note
Be careful not to overcook the rice, as it can turn mushy. Also, make sure to use caution when handling hot pans and steam.

1

Prep the Mushrooms

Clean and slice 8 ounces of mushrooms. You can use your favorite variety such as cremini, shiitake, or portobello.

2

Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté until the onion becomes translucent and the garlic becomes fragrant.

3

Risotto Time

Add 1 cup of Arborio rice to the skillet and stir to coat it with the oil. Toast the rice for about 2 minutes until it becomes slightly translucent.

4

Splash of Wine

Pour in 1/2 cup of white wine (feel free to take a sip if you'd like). Stir the rice continuously until the wine is absorbed.

5

Cooking with Brother Stock

Gradually add 4 cups of vegetable or mushroom broth to the skillet, one ladle at a time. Stir the rice frequently and allow each ladle of liquid to be mostly absorbed before adding more. This process should take about 20-25 minutes.

6

Mushrooms Enter the Stage

In a separate pan, sauté the sliced mushrooms with a knob of butter over medium heat until they're browned and tender. Set them aside for a delicious topping later on.

7

Extra Creaminess

When the rice is tender and creamy, stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of butter. Keep stirring until the cheese and butter melt into the risotto.