Mushroom Risotto
A creamy and flavorful risotto made with fresh mushrooms, a perfect way to use slightly past expiration mushrooms.
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 lb fresh mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
In a large pot, heat the vegetable broth and keep it warm over low heat.
In a separate pan, heat the olive oil and butter over medium heat. Add the onion and garlic, sauté until translucent.
Add the sliced mushrooms and cook until they release their moisture and start to brown.
Add the Arborio rice to the pan and stir well to coat the rice with the mushroom mixture.
Pour in the white wine and cook until it is absorbed by the rice.
Begin adding the warm vegetable broth, one ladle at a time, stirring constantly until each ladle is absorbed before adding the next.
Continue this process until the rice is cooked al dente, about 20-25 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Remove from heat and let it rest for a few minutes before serving.
Serve the mushroom risotto hot, garnished with additional Parmesan cheese if desired.