Creamy Mushroom Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 4 tablespoons (60g) butter 4 tablespoons (60g) butter
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 68g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the Arborio rice to the pot and stir it for a minute until it is well coated with the butter.
4. 4.
   Pour in the white wine and cook until it is absorbed by the rice.
5. 5.
   Begin adding the simmering vegetable broth, one ladle at a time, stirring constantly until each ladleful is absorbed before adding the next.
6. 6.
   In a separate pan, melt the remaining 2 tablespoons of butter and sauté the sliced mushrooms until they are golden brown. Set aside.
7. 7.
   Continue adding the vegetable broth and stirring the risotto until the rice is cooked al dente, tender but still firm to the bite.
8. 8.
   Stir in the sautéed mushrooms and grated Parmesan cheese. Season with salt and pepper to taste.
9. 9.
   Remove the risotto from heat and let it rest for a few minutes.
10. 10.
    Serve the Creamy Mushroom Risotto hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as mushrooms tend to absorb water.

Tips & Tricks

• Use homemade vegetable broth for the best flavor, but store-bought broth works well too.
• Stir the risotto constantly while adding the broth to ensure even cooking and prevent sticking.
• For a more intense mushroom flavor, you can add a splash of mushroom stock or dried porcini mushroom powder to the risotto.
• Experiment with different types of mushrooms like cremini, shiitake, or porcini to vary the flavor profile.
• Leftover risotto can be transformed into delicious arancini (fried rice balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Creamy Mushroom Risotto as a main course accompanied by a fresh green salad or roasted vegetables. It pairs well with a glass of dry white wine.

Presentation advice

For an elegant presentation, mound the risotto in the center of the plate and sprinkle some freshly chopped parsley on top. You can also garnish with a few sautéed mushrooms for an extra touch of visual appeal.