Mushroom Risotto
Mushroom Risotto: A Creamy Dream
What You’ll Need:
1 tablespoon olive oil1 onion, finely chopped3 cloves garlic, minced4 cups mixed mushrooms (cremini, shiitake, oyster), sliced1 cup Arborio rice1/2 cup dry white wine6 cups chicken or vegetable broth1 cup grated Parmesan cheese1/2 cup heavy creamSalt and pepper to tasteFresh parsley, chopped (optional, for garnish) Let’s Get Cooking!
1. Prep Your Arsenal:
Grab a large, heavy-bottomed pot. Trust me, this is important for risotto.Get your broth simmering in another pot.2. Sauté Those Veggies:
Heat the olive oil in your risotto pot over medium heat.Toss in the onion and cook until softened, about 5 minutes.Add the garlic and cook for another minute, until fragrant.Stir in the mushrooms and cook until golden brown.3. Risotto Time:
Pour in the Arborio rice and toast it for a minute or two, coating each grain with the oil.Deglaze the pan with the white wine, letting it bubble away until reduced by half.Start adding the hot broth, one ladleful at a time. Stir constantly until the liquid is absorbed before adding the next ladleful. This takes patience, but it’s worth it!Keep going until the rice is creamy and tender but still has a little bite, about 20-25 minutes.4. Creamy Finish:
Stir in the Parmesan cheese, heavy cream, salt, and pepper.Taste and adjust seasonings as needed.Let the risotto rest for a few minutes before serving.5. Serve It Up:
If you like, garnish with fresh parsley.Serve immediately and enjoy!Tips:
Don’t be afraid to experiment with different types of mushrooms.For extra richness, add a knob of butter before serving.If you want a stronger flavor, use white wine that you’d enjoy drinking.And there you have it! A creamy, comforting mushroom risotto that’s sure to impress.
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