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 (such as cremini or shiitake), sliced 8 ounces (225g) mushrooms (such as cremini or shiitake), sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 60g (3g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. 2.
   In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
4. 4.
   Add the Arborio rice to the skillet and stir well to coat each grain with the oil and butter mixture.
5. 5.
   Pour in the white wine and cook until it evaporates, stirring constantly.
6. 6.
   Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
7. 7.
   Continue adding the broth and stirring for about 20-25 minutes, or until the rice is al dente and creamy.
8. 8.
   Stir in the heavy cream, grated Parmesan cheese, and fresh thyme leaves. Season with salt and pepper to taste.
9. 9.
   Remove from heat and let the risotto rest for a few minutes before serving.
10. 10.
    Serve the Creamy Mushroom Risotto hot, garnished with additional Parmesan cheese and fresh thyme leaves.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms properly 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 they can become waterlogged.

Tips & Tricks

• Use homemade vegetable broth for the best flavor, but if using store-bought, choose a low-sodium option.
• Stir the risotto frequently to release the starches and achieve a creamy consistency.
• Add a splash of white wine at the end for an extra burst of flavor.
• Experiment with different mushroom varieties to find your favorite combination.
• Leftover risotto can be transformed into arancini (fried risotto balls) for a delicious snack or appetizer.

Serving advice

Serve the Creamy Mushroom Risotto as a main course, accompanied by a fresh green salad and crusty bread. It pairs well with a glass of dry white wine.

Presentation advice

For an elegant presentation, mound the risotto in the center of a plate and sprinkle some fresh thyme leaves on top. Grate additional Parmesan cheese over the dish for added richness.