Mushroom Risotto Recipe

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup white wine
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 10 oz. mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 2 tbsp. butter
• 2 tbsp. olive oil
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan and keep it warm on low heat.
2. In a large pan, heat the olive oil and butter over medium heat. Add the onion and garlic, and sauté for 2-3 minutes or until soft. Add the mushrooms and season with salt and pepper. Cook for 5-7 minutes or until the mushrooms are soft and browned. Remove the mushrooms from the pan and set aside.
3. Add the rice to the pan and stir it for 1-2 minutes or until the rice is lightly toasted. Add the wine and stir continuously until it is absorbed.
4. Add 1/2 cup of warm broth to the rice and stir continuously until the broth is absorbed. Continue adding broth 1/2 cup at a time and stir until each addition is absorbed before adding more. The risotto should be creamy and the rice should be tender but firm to the bite. This process will take approximately 20-25 minutes.
5. Once the rice is cooked, remove from the heat and stir in the Parmesan cheese. Add the sautéed mushrooms and combine well.
6. Season with salt and pepper to taste and serve hot.

Serving Suggestions:

Enjoy a bowl of mushroom risotto on its own or serve it as a side dish with grilled chicken or steak. Garnish with fresh herbs, such as parsley or chives if desired.

Verdict:

This mushroom risotto recipe is a creamy and delicious comfort food that is perfect for any occasion. The combination of sautéed mushrooms and Parmesan cheese adds a flavorful and earthy taste to the dish. The recipe is easy to make and is sure to impress any crowd!