Creamy Mushroom Risotto
Learn how to make creamy mushroom risotto with this easy recipe! Packed with earthy mushrooms and Parmesan, this classic Italian dish is perfect for a cozy night in.
Ingredients
- 1 Cup Arborio Rice
- 3 Cups Vegetable Stock or more as needed
- 1 Cup Mushrooms Variety of, diced
- ½ Cup Shallots Diced
- 2 Garlic Cloves minced
- ½ Tsp Salt or to taste
- 4 Tbsp Unsalted Butter or Vegan Butter
- 1 Cup Parmigiano Reggiano
- ½ Cup Fresh Parsley finely chopped
- 1 Cup White Wine
Equipment
Instructions
- In a pan over medium heat, add 2 tbsp. of butter and allow it to melt. To it add the diced shallots and cook for 4-5 minutes until softened.
- Add the diced mushrooms and cook for 3-4 minutes. Then add garlic and thyme and cook for 1-2 minutes. Being careful not to burn the garlic.
- Add the Arborio rice, and toast for 1-2 minutes.
- Add White Wine to deglaze the pan. Stir and cook for 30-60 seconds to reduce.
- Add 1 cup hot vegetable stock, and stir until the stock is absorbed. Stir continuously to allow the starch to release and thicken.
- Keep adding vegetable stock 1/2 cup at a time, stirring and allowing the rice to absorb the liquid until all liquid is absorbed and rice is al dente. If needed, add water once the broth is absorbed.
- To finish the risotto, turn off the heat and add 2 tbsp. of cold butter, and 1 cup of grated parmesan cheese. Stir vigorously to allow the butter and parmesan cheese to melt and emulsify to create a fluffy consistency.
- Garnish with chopped parsley and serve!
Notes
- Use warm broth to keep the cooking process smooth and consistent.
- Stir frequently to release the starch from the rice, which creates the creamy texture.
- Don’t rush the process—patience is key to perfect risotto!
- Use cold butter to finish for a fluffier texture.
- Serve immediately for the best texture and flavor.
Video
Nutrition
Serving: 1ServingCalories: 450kcal
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