Creamy Garlic Mushroom Risotto
A comforting and creamy risotto featuring aromatic garlic and earthy mushrooms, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 cup Arborio rice This short-grain rice is perfect for risotto because it releases starch for that creamy texture!
- 4 cups vegetable or chicken broth Homemade or store-bought, this adds a rich base—warm it before adding!
- 2 tablespoons olive oil Choose a good quality olive oil; it enhances the flavor.
- 1 medium onion, diced Sweat it down to build a sweet foundation for your dish!
- 4 cloves garlic, minced The fragrance of garlic sizzling in oil is irresistible—don’t skimp!
- 8 ounces mushrooms, sliced I love cremini for their deep flavor, but any variety will work!
- ½ cup white wine Just a splash adds depth. Use something you’d enjoy drinking!
- ½ cup Parmesan cheese, grated The finishing touch that makes it irresistible. Freshly grated is best!
- Salt and pepper to taste Essential seasonings that tie all the flavors together. Taste as you go!
- Chopped parsley, for garnish (optional) A sprinkle of green brightens the dish beautifully!
Instructions
Preparation
- In a saucepan, warm the broth over low heat. Keep it hot throughout cooking; this helps the rice absorb it perfectly.
- In a large pan, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent, then stir in minced garlic.
- Add the sliced mushrooms and sauté until they’re golden brown and any liquid has evaporated, about 7-8 minutes.
- Stir the Arborio rice into the mushroom mixture and let it toast for a minute.
- Carefully pour in the white wine and let it simmer until absorbed, stirring frequently.
- Begin adding the warm broth a ladle at a time, stirring constantly until mostly absorbed. This usually takes about 20-25 minutes.
- Once the rice is creamy and cooked to perfection, stir in the grated Parmesan, salt, and pepper.
- Spoon yourself a big, warm bowl of risotto and sprinkle with fresh parsley if you like.
Notes
For variations, consider adding fresh herbs, spinach, or lemon. Store leftovers in an airtight container or transform into arancini.