Creamy Mushroom and Parmesan Risotto

• Arborio Rice

  5.6 oz
• Cremini Mushrooms

  7.1 oz
• Parmesan Cheese

  1.8 oz
• Vegetable Broth

  2.9 cups
• Onion

  0.5 medium
• Garlic

  2 cloves
• Olive Oil

  1 tablespoon
• Dry White Wine

  4.0 tbsp
• Unsalted Butter

  1 tablespoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Fresh Parsley

  2 tablespoons

All Steps

1. 1

   Heat the vegetable broth in a saucepan and keep it at a gentle simmer.

2. 2

   Finely chop the onion and mince the garlic. Slice the mushrooms.

3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

4. 4

   Add the minced garlic and sliced mushrooms to the pot. Sauté until the mushrooms are tender and have released their liquid, about 5-8 minutes.

5. 5

   Stir in the Arborio rice and cook for 1-2 minutes, toasting the grains until the edges become translucent.

6. 6

   Pour in the dry white wine and stir constantly until it is fully absorbed by the rice. This step is called deglazing.

7. 7

   Begin adding the hot vegetable broth, one ladleful (about 120ml) at a time. Stir continuously and allow the broth to be almost completely absorbed before adding the next ladleful. This process helps create the creamy texture of the risotto.

8. 8

   Continue adding broth and stirring for approximately 20-25 minutes, or until the rice is al dente (cooked through but still firm to the bite) and the risotto is creamy.

9. 9

   Remove the pot from the heat. Stir in the unsalted butter and grated Parmesan cheese until melted and fully incorporated. Season with salt and black pepper to taste.

10. 10

    Let the risotto rest for 2-3 minutes before serving. Garnish with fresh chopped parsley, if desired, and serve immediately.