Recipe - Creamy Mushroom Risotto

Creamy Mushroom Risotto is a classic Italian dish that never fails to impress. It's a luxurious and comforting meal that combines the earthy flavors of mushrooms with the creamy goodness of Arborio rice. This recipe is perfect for a cozy dinner at home or a special occasion. With a bit of patience and love, you can create a restaurant-quality dish right in your own kitchen.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

1 ½ cups Arborio rice
8 oz (about 2 cups) fresh mushrooms, sliced (you can use a mix of cremini, shiitake, and button mushrooms)
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth (keep it warm)
1 cup dry white wine (optional)
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)

Method

- In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté until they become tender and browned, about 5-7 minutes. Remove half of the sautéed mushrooms and set them aside for garnish.

- In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.

- Add the Arborio rice to the skillet with the onion and garlic. Stir well to coat the rice with the oil and cook for another 2 minutes until the rice becomes slightly translucent at the edges.

- Pour in the white wine and stir continuously until it is mostly absorbed by the rice.

- Start adding the warm broth to the rice, one ladle at a time. Stir continuously and allow the liquid to be absorbed before adding more. This gradual process will help release the starch from the rice, giving the risotto its creamy texture. Continue this process until the rice is tender, which should take about 18-20 minutes.

- About halfway through the cooking process, return the reserved sautéed mushrooms to the skillet.

- Once the rice is creamy and al dente, remove the skillet from heat. Stir in the remaining butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. The risotto should have a creamy consistency, and the rice should be slightly firm to the bite (known as "al dente").

- Garnish the creamy mushroom risotto with chopped fresh parsley and extra Parmesan cheese if desired. Serve hot, and enjoy your delightful homemade meal!